JAMBALAYA (CHICKEN & SHRIMP)
This recipe is very versatile and you can add or substitute ingredients to suit your taste, i.e. substitute chicken for your favorite sausage.
You will want to save this recipe for a weekend. It is labor intensive and therefore not a good choice for a week-day meal.
For the sake of authenticity, pop in your favorite Zydeco CD while cooking and you will feel like you are in Bayou Country!"My fave recipe!!!!! I've made it several times already & the whole fam loves it! It's less spicy on day 2 and my 5 year old LOVES it too. My boyfriend and I add extra tabasco to our bowls to give it the extra kick though :)" - damienorman
Yield: 4 Servings Ready in 2 hours
favorite of 190 people 107 people want to try
|• 2 lbs. chicken – Breast and Thighs|
|• 1 lb. Shrimp (16/20); peeled and de-veined|
|• 1 green bell pepper|
|• 1 red bell pepper|
|• 1 large onion (Vidalia if possible)|
|• 2 stalks of celery|
|• 3 garlic cloves; finely chopped|
|• 2 tsps. Worstershire sauce|
|• 1/2 tsp. Kitchen Bouquet|
|• ¼ tsp. dried thyme leaves|
|• 1 cup long grain rice (un-cooked)|
|• 3 cups low-sodium chicken stock|
|• 2 cans Italian style stewed tomatoes|
|• Tabasco sauce to taste|
|• Salt & Pepper to taste|
|• ¼ cup Vegetable oil|
JAMBALAYA (CHICKEN & SHRIMP) Preparation
Place vegetable oil in a Dutch oven. Quickly sear the chicken pieces just until brown on a medium high heat. Remove the chicken parts, place on a baking sheet and finish cooking them in a 350? oven for approximately 35 minutes, or until done.
While the chicken is cooking, dice the Holy Trinity (bell peppers, celery & onion). Add this to the Dutch oven and sauté over medium heat for 12 to 15 minutes until they are tender. Add the chopped garlic, salt & pepper to taste and cook 5 minutes longer.
Add the stewed tomatoes by squeezing them in your fingers until they are bite size chucks. Be certain to add all of the liquid from the tomatoes. De-glaze the pot by scraping the chicken dripping off the bottom of the pan with a wooden spoon. Add the chicken stock, thyme, Worstershire sauce, Tabasco sauce and Kitchen Bouquet. Cover and simmer for 1 hour until all of the flavors marry.
After the chicken has cooled, remove the skin and shred the chicken parts into fork size pieces. Set aside.
Add the uncooked rice to the pot. Cover and cook on low for approximately ½ hour. Stir occasionally. You may have to add more chicken stock as the rice expands.
Add the chicken and shrimp to the pot and cook 5 more minutes until the shrimp are pink. Be careful not to cook the shrimp too long as it will become tough. Check for seasoning and salt & pepper if necessary.
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