Jambalaya with chicken, sausage and shrimp

  • Preparation 45 min
  • Cooking 40 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, sliced
  • Olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 300 g chicken breasts, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 semi-frozen Italian sausages, sliced
  • 1 1/2 cups chicken broth
  • 1/2 cup light Pilsner beer
  • 796 ml diced tomatoes with Italian spices
  • 1 1/4 cups long grain white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 250 g frozen okra, sliced
  • 340 g shrimp sizes 31-40 peeled without the tail
  • Fresh parsley, to serve
  • Salt and pepper from the mill

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Preparation

  • In a large Dutch oven dish heated over medium heat, add the onion, garlic and celery then drizzle a good drizzle of olive oil. Cook for 5 minutes while stirring.
  • Add the bell peppers and cook for 2 to 3 minutes, stirring. Season with salt and pepper.
  • Increase over medium-high heat, add chicken and cook for 4 to 5 minutes.
  • Add the sausages, smoked paprika and oregano and cook for 2 minutes, stirring.
  • With the exception of the shrimp, add the rest of the ingredients and mix. Bring to a boil, reduce to low heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is cooked. Season with salt and pepper to taste.
  • Remove the lid, add the shrimps and mix. Cook for 3 to 4 minutes, stirring or until the shrimps are cooked.
  • Remove from heat, cover and let stand for 5 minutes. Serve with fresh parsley!