Recipes

Jambalaya Home

Ham & Sausage Jambalaya

Crab Jambalaya

Shrimp & Chicken Jambalaya

Chicken & Andouille Sausage Jambalaya

Basic Jambalaya Spice

How To . . .

Cook Rice

Andouille Sausage

Shrimp and Chicken Jambalaya Recipe

With this recipe we are going to use the over to finish off the Jambalaya. I buy whole shrimp so that I can use the shells to make the stock. To make the stock heat up some Chicken Stock and simmer the shrimp shells for about 30 minutes and strain well.

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Basic Jambalaya Spice
1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille Sausage
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Worcestershire
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken Breast (Cooked or raw) 1 1/2 Cup Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix the Onion, Celery, and Bell Pepper.
In your Cast Iron Oven, melt the butter over medium heat .
Add the Andouille and cook until it just starts to brown.
Add half of the Onion, Celery, and Bell Pepper, cook until the vegetables are tender.
Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute.
Add the Rice and cook for 2 minutes, stirring constantly.
Add the Stock, the remaining half of the Onion, Celery, and Bell Pepper.
Add the Basic Jambalaya Spice, Worcestershire, and the Garlic.
Add the Chicken, stir well and put the pot in the preheated oven.
Bake uncovered for 30 minutes.
After the 30 minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven until the Shrimp are cooked.
Serve with French Bread.