* Exported from MasterCook *

Jambalaya

Recipe By : Paul Ferrara
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dishes
Rice Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breasts (or chicken tenders) -- cut bite-sized
1 pound andouille sausage
1 pound raw shrimp -- cut bite-sized
19 oz can diced tomatoes
19 oz can tomato sauce
2 cups uncooked rice
3 cups chicken stock
1 medium onion -- diced
4 cloves garlic -- minced
salt and pepper -- to taste
cayenne pepper -- to taste

In a saute pan, begin cooking sausage links.

Then, in a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic and saute for a few minutes. Add chicken, and a few minutes later, add shrimp.
Add diced tomatoes, tomato sauce, chicken stock and seasonings. When sausage is nearly done, cut into bite-sized rounds and add.

Cover pot and bring to a boil. Add rice and reduce to simmer for 20 minutes. Turn off heat and let set, covered, for additional ten minutes.

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