Jambalaya
by Shannon Mohs
serves: 8
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| Ingredients: |
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3/4 lb |
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smoked sausage,sliced rounds |
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1 Large |
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red pepper, diced |
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2 Stalks |
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Celery, chopped |
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4 |
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scallions, sliced |
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1/2 cup |
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Parsley, coarsely chopped |
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3 cloves |
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garlic, chopped |
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2 T |
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Thyme leaves,fresh |
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1 1/2 cups |
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Rice |
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1 1/2 Lbs |
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Chicken thigh, boneless/skinless chopped |
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28 oz |
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can of diced tomatoes |
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2 cups |
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chicken Broth |
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3 |
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Bay Leaves |
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1/2 tsp |
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salt |
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1/2 tsp |
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pepper |
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1/4 tsp |
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cayenne pepper |
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1 lb |
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Medium Shrimp, pealed/deveined |
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1 T |
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lemon juice |
| Directions: |
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Saute the sausage in a Dutch Oven over med-high heat until lightly browned. Remove, set aside. Add the red pepper to the Duth oven;saute 2 min. Add celery, scallions, parsley, garlic, and thyme stirring well. Cook another 3 minutes then add the rice, still stirring. Add the hicken, combine well.
Reduce the heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the Shrimp and lemon juice and cook until the shrinp are just done, another 3-5 minutes. Serve Warm.
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