Sue's Jumping Jambalaya
By Sue Serves 6
Jambalaya is a traditional New Orleans dish with lots of rice and hot sauce.
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- 1 lb chicken, diced
- 1 tablespoon Cajun Seasoning
- 2 Tablespoons Olive Oil
- 1 cup Frozen Gumbo Vegetables
- ½ cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ¾ cup long grain white Rice
- 3 cups chicken stock
- 1 lb Andouille sausage, sliced
- 1 × Salt and pepper
- 1 lb raw peeled and deveined shrimp (16 count)
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In a bowl combine chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with Gumbo Vegetables, 3 minutes. Add tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add chicken mixture, sausage and shrimp. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Cajun seasoning.
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