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Jambalaya

AmyAmy Sawyer
servings:Serves 6
prep time:
25 minutes
cook time:
20 minutes
total time:
45 min

Ingredients

  • olive oil
  • 1T flour
  • 1 link spicy sausage (linguisa, chorizo, etc)
  • 1 boneless skinless chicken breast
  • 1/2 cup beer
  • 1/2 medium onion, chopped
  • 1 clove garlic, chopped
  • 1/2 green pepper or 1 stalk celery, chopped
  • 1 15 oz. can fire roasted tomatoes, drain & reserve liquid
  • 1/2 cup water
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp thyme
  • 1T Worcestershire
  • 2 cups cooked rice
  • 6-8 uncooked shrimp, peeled, deveined, coarse chop
Jambalaya photo

directions

  • 1

    Heat oil in large Dutch oven. Remove casing from sausage, add to skillet and brown, breaking apart with fork. Remove to plate with slotted spoon. Season chicken breast on both sides with salt and pepper, then add to pot. (Add more oil first if necessary). Brown on each side. Remove to plate with sausage. Pour in beer and deglaze pan until beer has mostly evaporated. Add flour and another tablespoon of oil and whisk. Add onion and cook until tender, then add garlic and celery and cook 30 seconds or until fragrant. Now add tomatoes & water. Stir. Add in seasonings, keep heat low. Add rice, shrimp, reserved sausage & chicken and reserved tomato liquid.

  • 2

    Bake, covered, at 350 about 20 minutes or until hot.

notes

If you make ahead, you will need to add more water or tomato juice. Can add creole seasoning or red pepper flakes.

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