Shrimp Jambalaya

Shrimp Jambalaya


2 Tbsp. olive oil
2 ribs celery, chopped
1 white onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 boneless skinless chicken breasts, diced
1 lb. andouille sausage, thinly sliced into rounds
3 cups chicken stock
1 can petite diced tomatoes
2 Tbsp. Cajun season (such as Tony Cachere’s)
1 lb. raw , peeled and deveined
1 1/2 C. white or brown rice
1 tsp. Tabasco
2 tsp. Worcestershire sauce
salt and pepper to taste

Heat olive oil in a large nonstick skillet.  Salute celery, onion and bell pepper until soft.  Add garlic.  Heat for one additional minute.  Toss chicken and shrimp in Cajun seasoning.  Add to skillet and heat until chicken and shrimp are no longer pink.  Heat until mixutre bubbles.  Add tomatoes, broth, shrimp, Tabasco and Worcestershire sauce.  Lower heat to low.  Simmer for 25-30 minutes until rice is tender.


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