Jambalaya

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 1 boneless skinless chicken breast, cubed
  • 3 tablespoons olive oil, divided
  • 1/2 pound cubed fully cooked ham
  • 1/2  pound smoked kielbasa or Polish sausage, cubed
  • 2 medium green peppers, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups water
  • 3/4 cup Dijon mustard
  • 1/4 cup minced fresh parsley
  • 2 Tablespoons Worcestershire sauce
  • 1-1/2 to 2 teaspoons cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1-1/2 cups uncooked long grain rice
  • 1 pound uncooked medium shrimp, peeled and deveined

 

Directions:

  • In a Dutch oven, cook chicken in 1 Tablespoon oil until no longer pink; remove and set aside.
  • In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
  • Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
  • Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.

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