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1.8 KiB
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title | tags | date | author | ||||
---|---|---|---|---|---|---|---|
Shrimp and Chicken Jambalaya |
|
2022-08-04 | joel-maxuel |
Warm up your stock with raw shrimp shells to infuse additional flavour, if desired. Serve dish with french bread and your favourite beer.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 40 min
Ingredients
-
1/4 tsp Cayenne
-
3/4 tsp White Pepper
-
1 tsp Kosher Salt
-
1/4 tsp Thyme
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1/2 tsp Rubbed Sage
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1/4 tsp Dried Basil
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1/2 tsp Black Pepper
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1 Tbsp Unsalted Butter
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1/2 cup Diced Andouille (or Chirozo sausage)
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1/2 cup Diced Onion
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1/2 cup Diced Bell Pepper
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1/2 cup Diced Celery
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1/2 cup Diced Fresh Tomatoes
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1/2 cup Tomato Sauce
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3/4 cup Enriched Long Grain Rice
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1-1/4 cup Chicken Stock
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1 Tbsp Worcestershire Sauce
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2 Tbsp Minced Fresh Garlic
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1/2 cup Diced Chicken (cooked or raw)
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1-1/2 cup Medium Shrimp
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1 Tbsp Finely Chopped Italian Parsley
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3 Tbsp Finely Sliced Green Onions
Directions
- Preheat the oven to 350 degrees F. Mix together the seasoning mix (herbs, salt, pepper).
- Mix together the Holy Trinity (onion, celery, bell pepper).
- In a Cast Iron Durch Oven, melt the butter over medium heat, add the Andouille and cook until it starts to brown.
- Add 1/2 of the Holy Trinity, cook until the vegetables are tender.
- Add the diced tomatoes and cook for one minute. Add the tomato sauce and cook for another minute.
- Add the rice and cook for 2 minutes, stirring constantly.
- Add the stock, remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic.
- Taste the broth for seasoning, particularly salt.
- Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes.
- Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp is cooked through).