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Shrimp and Chicken Jambalaya
Shrimp and Chicken Jambalaya, from Shrimp and Chicken Jambalaya.
Gather
Ingredients
- 1/4 tsp Cayenne
- 3/4 tsp White Pepper
- 1 tsp Kosher Salt
- 1/4 tsp Thyme
- 1/2 tsp Rubbed Sage
- 1/4 tsp Dried Basil
- 1/2 tsp Black Pepper
- 1 Tbsp Unsalted Butter
- 1/2 cup Diced Andouille (or Chirozo sausage)
- 1/2 cup Diced Onion
- 1/2 cup Diced Bell Pepper
- 1/2 cup Diced Celery
- 1/2 cup Diced Fresh Tomatoes
- 1/2 cup Tomato Sauce
- 3/4 cup Enriched Long Grain Rice
- 1-1/4 cup Chicken Stock
- 1 Tbsp Worcestershire Sauce
- 2 Tbsp Minced Fresh Garlic
- 1/2 cup Diced Chicken (cooked or raw)
- 1-1/2 cup Medium Shrimp
- 1 Tbsp Finely Chopped Italian Parsley
- 3 Tbsp Finely Sliced Green Onions
Make it
Method
- 1
Preheat the oven to 350 degrees F. Mix together the seasoning mix (herbs, salt, pepper).
- 2
Mix together the Holy Trinity (onion, celery, bell pepper).
- 3
In a Cast Iron Durch Oven, melt the butter over medium heat, add the Andouille and cook until it starts to brown.
- 4
Add 1/2 of the Holy Trinity, cook until the vegetables are tender.
- 5
Add the diced tomatoes and cook for one minute. Add the tomato sauce and cook for another minute.
- 6
Add the rice and cook for 2 minutes, stirring constantly.
- 7
Add the stock, remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic.
- 8
Taste the broth for seasoning, particularly salt.
- 9
Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes.
- 10
Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp is cooked through).
Source & rights
Where this recipe comes from
Shrimp and Chicken Jambalaya by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
