Chicken, sausage and shimp jambalaya
Recipe by Karyn Johnson
2 tbsp butter
1 lb Andouille sausage, sliced
1 lb chicken breast, cut into 1 inch cubes
1 28 oz can diced tomatoes, juice set aside
1 large onion, chopped
1 large green bell pepper, chopped
3 stalks celery, chopped
4-5 cloves garlic, crushed
Enough chicken broth that when added to tomato juice it makes 3 cups of liquid
1 tbsp Cumin
2 tbsp Paprika
1 tsp oregano
1/2 tsp cayenne pepper
1 tsp salt
Fresh ground pepper
1 cup brown rice
1/2 lb peeled, deveined shrimp
1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2. Stir in paprika, cumin, cayenne and oregano; cook for 1 minute.
3. Add in tomatoes, onions, celery, green pepper and salt; cook and stir for about 3 minutes till soft.
4. Add chicken, stir a few more minutes.
5. Add brown rice and stir to combine. Stir in chicken tomato stock and turn heat to low. Cover and cook for 45-50 minutes, or until the rice is just tender.
6. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.
(If you open the lid to check it, you may have to cook it longer. If you use regular white rice, the cooking time will reduce to about 20 minutes.)
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