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JAMBALAYA

5 tbsp Canola Oil

 

10 oz Andouille Sausage, cut into half moons

 

1 pound Chicken Tenders, chopped

 

1/3 cup Green Bell Pepper, chopped

 

1/2 cup Yellow Onion, chopped

 

1/3 cup Celery, chopped

 

1 tsp Minced Garlic

 

2 cups Long Grain Unconverted White Rice

 

1 tsp Ground Paprika

 

3 tsp Creole Spice Blend (L32 Recipe)

 

1 each Bay Leaf

 

3 cups Chicken Stock

 

1 pound Shrimp (71/90), peeled and deveined

 

Heat 2 tablespoons of oil in large skillet. Add sausage and chicken. Saute until chicken and sausage are browned all over. Remove to a plate. In the same sauté pan, add 3 tablespoons of oil. Add bell pepper, onion and celery. Saute for 5 minutes or until tender. Add garlic, rice and spices and continue stirring until oil has coated all of the rice and garlic is fragrant (about 3 minutes). Return chicken and sausage to pan and add shrimp. Add stock and turn heat down to low and cover. Simmer until all liquid is absorbed, about 10-15 minutes. Adjust to taste with salt and pepper. Add additional chicken stock if needed.

Makes – 6 servings

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.