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Shrimp, Chicken & Sausage Jambalaya

Source of Recipe

SC Johnson


List of Ingredients

2 Tablespoons olive oil

1/2 lb. chicken sausage, sliced into 1/4-inch bites

1 cup onions, chopped

1 cup bell peppers, chopped

1 cup celery, chopped

3 cloves garlic, chopped

2-1/2 cups chicken stock

1 teaspoon dried thyme leaves

1 teaspoon dried oregano

1 teaspoon basil, dried leaves

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon white pepper

2 bay leaves

One 28 oz. can chopped tomatoes

1/8 teaspoon cayenne pepper

1-1/2 cups long grain rice

1 pound shrimp, peeled and deveined (size doesn�t matter)

1/2 cup scallions, chopped

1/4 cup fresh parsley, chopped




Recipe

1. Heat the oil in a stock pot over medium heat until hot.


2. Add the chicken sausage, chopped onion, bell pepper, celery, and garlic. Cook for 2 minutes, stirring constantly.


3. Add the rice, thyme, oregano, basil, chili powder, allspice, cloves, salt, white pepper, bay leaves, tomatoes, and cayenne pepper, and saut� for one minute, stirring constantly.


4. Add the chicken stock and canned tomatoes (juice included). Bring to a boil. Lower heat to low. Cook covered for 15 minutes, then add the shrimp, scallions, and parsley, and gently stir in.


5. Cook for 5 more minutes until the rice is fluffy and the shrimps are firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.