Jul 31, 2016
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Jul 31, 2016

Chicken and Shrimp Jambalaya Recipe

One of the most beloved dishes across Louisiana, jambalaya holds a special spot on many dining tables throughout the fall and winter. This Louisiana dish likely grew from the state’s Spanish heritage and reflects the diversity of the area.

Chicken and Shrimp Jambalaya Recipe
One of the most beloved dishes across Louisiana, jambalaya holds a special spot on many dining tables throughout the fall and winter. This Louisiana dish likely grew from the state’s Spanish heritage and reflects the diversity of the area.
Presented By:
Cuisine: Mexican
Recipe type: Main
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ lb. smoked sausage, halved lengthwise and sliced
  • 1 ½ cups finely chopped onion
  • 1 cup chopped green pepper
  • 1 ½ cups uncooked long-grain rice
  • ½ teaspoon thyme
  • ½ teaspoon pepper
  • ⅛ teaspoon ground red pepper
  • 2 (14½-oz.) cans Cajun-seasoned tomatoes
  • 2 cups chicken broth
  • 1 cup water
  • 1 (9-oz.) pkg. frozen pre-cooked chopped chicken, thawed
  • ½ lb. medium shrimp, peeled and deveined
  • ¼ cup snipped fresh parsley (optional)
Instructions
  1. In a 4-quart oval (or similar) casserole, combine sausage, onion, green pepper, rice, thyme, pepper, red pepper, tomatoes, broth and water; cover.
  2. Cook according to your Advantium model's cooking settings or until done.
  3. Add shrimp and chicken after 40 minutes of cooking time.
  4. Sprinkle with parsley before serving, if desired.
 

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