You may also like
Categories:
vegetable oil chicken breasts chicken thighs onion green pepper celery garlic parsley kielbasa Cajun spices thyme cayenne pepper bay leaf rice chicken stock tomato sauce shrimp parsley
Viewed: 3 - Published at: 7 years agoIngredients
- 3 tablespoons vegetable oil
- 2 boneless chicken breasts
- 2 boneless chicken thighs
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 celery rib, chopped
- 1 garlic clove, minced
- 14 cup chopped parsley
- 8 ounces kielbasa
- 1 teaspoon cajun spices
- 12 teaspoon dried thyme
- 14 teaspoon cayenne pepper
- 1 bay leaf
- 1 12 cups converted rice
- 2 cups chicken stock
- 1 cup tomato sauce
- 12 lb small raw shrimp
- chopped parsley (to garnish)
Method
- In a large heavy dutch oven over medium heat, heat oil and brown the chicken breast and thighs for 5 minutes.
- Add onion, bell pepper, celery,garlic, and parsley and cook for 5 mins longer.
- add the sausage, cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper.
- Cook for 1 minute.
- Stir in the rice, chicken stock, and tomato sauce and bring to a boil.
- reduce heat to medium low, cover and cook for 30 mins to 35 minutes Gently nestle the shrimp into the rice 5 mins before the jambalaya is finished.
- When ready to serve, fluff the rice with a fork.
- Garnish each serving with chopped parsley.
