for 6 servings
1. Cook rice
2. Place a large, deep skillet over medium high heat. Add 2Tb oil and 2Tb butter to the pan. Cube 1/2 Lb chicken and place in hot oil and butter. Brown chicken 3 minutes.
3. Add onion, celery, pepper, 2 bay leaves, and cayenne. Saute vegetables 5 minutes, sprinkle 5 Tb flour over the pan and cook 1 or 2 minutes more.
4. Stir in 2 cans of tomatoes and 14 oz broth and season with 1 tsp cumin, 1 tsp chili, 1 tsp poultry seasoning, and 1 tsp Worcestershire. Bring liquids to a boil and add shrimp and sausage.
5. Simmer shrimp 5 minutes until pink and firm. Ladle jambalaya into shallow bowls.
6. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Although I was "not an easy child", my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 108.3mg||33 %|
|Sodium 535.5mg||18 %|
|Potassium 610mg||16 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 11.3g|
|Protein 20.2g||29 %|
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Calories per serving: 210
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