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Name: Seafood and Chicken Jambalaya
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: Cajun
Ingredients: 1 ts Dried thyme leaves; 1/2 lb Chopped chicken (bite size); 1 1/2 ts Cayenne pepper; 3/4 lb Med peeled shrimp; 1/4 lb Chopped (1/4") tasso or; 1 md Can tomato sauce; 4 md Chopped and peeled tomatoes; 1 1/2 ts Salt; 2 c Chicken broth; 1 1/2 ts White pepper; 3/4 c ( 1/2 chopped, 1/4 sliced ); 3 Minced med cloves garlic; 2 c Converted rice (UNCOOKED!); 1 lg White onion; 4 Ribs celery (1/4" chop); 2 Bay Leaves; 1 lg Green; 1/2 c Green Onions chopped

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INGREDIENTS

1 ts Dried thyme leaves
1/2 lb Chopped chicken (bite size)
1 1/2 ts Cayenne pepper
3/4 lb Med peeled shrimp
1/4 lb Chopped (1/4") tasso or
1 md Can tomato sauce
4 md Chopped and peeled tomatoes
1 1/2 ts Salt
2 c Chicken broth
1 1/2 ts White pepper
3/4 c ( 1/2 chopped, 1/4 sliced )
3 Minced med cloves garlic
2 c Converted rice (UNCOOKED!)
1 lg White onion
4 Ribs celery (1/4" chop)
2 Bay Leaves
1 lg Green
1/2 c Green Onions ; chopped

INSTRUCTIONS

DIRECTIONS In large pot, on medium heat, (I use a 6 quart cast iron pot) saute the tasso and andouille until they start to brown. Add 1/2 the white onion, celery and bell pepper and saute until tender. Add 1/4 the seasonings and continue until they just start to brown. Add the other 1/2 white onion, celery and bell pepper and saute until they turn tender. Scrape the bottom often so nothing sticks, but allow the meat and first veggies to brown, not burn. Add the chicken and stir in until all the outside of the chicken has changed color. Add the rest of the seasonings and the garlic. Keep scraping the bottom so nothing burns. Add the tomatoes, the tomato sauce and the green onions. Cook until all is heated together. Add the chicken stock and bring to a boil. Add the rice, cover and reduce heat to a simmer but keep it bubbling. After about 10 minutes, stir in the shrimp. After about 10 minutes, remove the bay leaves and check the rice. When the rice is to your liking (from crunchy or soft), SERVE and enjoy. Converted by MMCONV vers. 1.20 Posted to MM-Recipes Digest V3 #310 Date: Tue, 12 Nov 96 07:27 EST From: Captain

NOTES

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Seafood and Chicken Jambalaya

1 ts Dried thyme leaves
1/2 lb Chopped chicken (bite size)
1 1/2 ts Cayenne pepper
3/4 lb Med peeled shrimp
1/4 lb Chopped (1/4") tasso or
1 md Can tomato sauce
4 md Chopped and peeled tomatoes
1 1/2 ts Salt
2 c Chicken broth
1 1/2 ts White pepper
3/4 c ( 1/2 chopped, 1/4 sliced )
3 Minced med cloves garlic
2 c Converted rice (UNCOOKED!)
1 lg White onion
4 Ribs celery (1/4" chop)
2 Bay Leaves
1 lg Green
1/2 c Green Onions chopped

DIRECTIONS    In large pot, on medium heat, (I use a 6 quart cast iron pot) saute    the tasso and andouille until they start to brown.   Add 1/2 the  white    onion, celery and bell pepper and saute until tender.  Add 1/4 the    seasonings and continue until they just start to brown.  Add the  other    1/2 white onion, celery and bell pepper and saute until they turn    tender.  Scrape the bottom often so nothing sticks, but allow the  meat    and first veggies to brown, not burn. Add the chicken and stir in    until all the outside of the chicken has changed color.  Add the  rest    of the seasonings and the garlic.  Keep scraping the bottom so  nothing    burns.  Add the tomatoes, the tomato sauce and the green onions.  Cook    until all is heated together.   Add the chicken stock and bring to a    boil.  Add the rice, cover and reduce heat to a simmer but keep it    bubbling.  After about 10 minutes, stir in the shrimp.  After about  10    minutes, remove the bay leaves and check the rice.  When the rice is    to your liking (from crunchy or soft), SERVE and enjoy.    Converted by MMCONV vers. 1.20  Posted to MM-Recipes Digest V3 #310    Date: Tue, 12 Nov 96 07:27 EST    From: Captain <captain@iquest.net>

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Nutrition

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Serving Size: 1 Serving (1317g)
Recipe Makes: 1 Servings

Calories: 140
Calories from Fat: 22 (16%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 1871.9mg		65 %
Potassium 603.9mg		16 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 20.9g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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