Jambalaya

 

To liven up the dark Seattle gloom I made a big pot of jambalaya. It tasted awesome so I thought I´d share the recipe which resulted from combining many different ones I found online.

 Shrimp, Sausage and Chicken Jambalaya

INGREDIENTS:

1 boneless skinless chicken breast cut into bite sized pieces

2-3 Hot Italian or Andouille sausages, sliced

1/2 lb peeled and deveined shrimp

3 cups of chicken stock

1 12oz can of diced tomatoes (I like Muir Glen fire roasted)

Holy Trinity: 1 green pepper, two celery stalks, and one onion diced

Creole spices: dried thyme, dried oregano, red pepper, paprika, black pepper, salt

1 can of red beans

1 cup of long grain white rice

butter

1 lemon

2 cloves of garlic, minced

olive oil

DIRECTIONS:

Use a large heavy pot. Sautee the shrimp until golden brown in butter and a pinch of the creole seasoning. Set aside. Add the chicken and sausage and sautee in olive oil and spices, until browned. Remove. Add the holy trinity to the same pot with the garlic and sautee in olive until the onions turn translucent. Add the spices and the meat back into the pot. Add the diced tomatoes and 1 cup of stock and simmer for 40 minutes. Add the cup of rice  with the remaining two cupes of stock and simmer until the rice is fully cooked. Add the beans and stir, and finish with the juice of one lemon.

IMG_0818 IMG_0817 IMG_0819

IMG_0820

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s