Jambalaya
Eddie McMahon
ingredients
- 2 teaspoons vegetable oil
- 1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped smoked sausage (about 4 ounces)
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 1/2 cups uncooked long-grain white rice
- 2 3/4 cups chicken broth
- 2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 pound large shrimp, peeled, deveined, and chopped
- 1/4 cup thinly sliced green onions
directions
- 1
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.
- 2
Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.
Source: Eddie McMahon
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