CHICKEN & SHRIMP JAMBALAYA (Mike's version)

CHICKEN & SHRIMP JAMBALAYA (Mike's version)

Ingredients

  • 1/4 cup Butter
  • 1 cup (2 stalks) sliced celery
  • 1 cup (1 medium) chopped green pepper
  • 1 cup (1 medium) chopped onion
  • 1 teaspoon finely chopped fresh garlic
  • 2 1/2 cups water
  • 2 cups cooked chicken, cubed 3/4-inch
  • 1 cup uncooked long grain rice
  • 1 (28-ounce) can tomatoes (cajun mix if possible)
  • 1 pound cooked smoked sausage links, cut into 1/4-inch slices
  • 1 tablespoon instant chicken boullion granules
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 pound (20 to 25) fresh or raw shrimp, shelled, deveined, rinsed*
  • Hot pepper sauce
    Mike's additions (treat the following like the celery in the steps below)
  • 1 cup asparagus
  • 1 cup mushrooms
  • 2,3 or 4 Jalopenas
  • some corn
  • You should add a little extra rice and extra water for the rice too.

    Cooking Instructions:

    Melt butter until sizzling in Dutch oven; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes). Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes). Reduce heat to low. Cover; continue cooking, until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes). Serve with hot pepper sauce.*Substitute 12 ounces frozen cooked shrimp.

    Yield: 12 (1-cup) servings

    Nutrition Facts (1 serving)

  • Calories: 320
  • Protein: 21 g
  • Carbohydrate: 18 g
  • Fat: 18 g
  • Cholesterol: 115 mg
  • Sodium: 610 mg
  • Fiber: 0 g