Friday, March 15, 2013

Chicken and Shrimp Jambalaya

                                                 “I am not a glutton - I am an explorer of food” 

                                  ― Erma Bombeck


  • 1 pound medium shrimp
  • 1 boneless chicken breast halves
  • 1 cup chopped onion
  • 1/3 cup chopped celery
  • 3 medium garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 8 ounces smoked sausage, such as andouille or Polish sausage, 1/4-inch slices
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onion
  • 1 (14.5 ounces) can diced tomatoes in juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups long-grain rice


In a large saucepan of boiling salted water, boil the shrimp over high heat just until they turn pink, about 2 minutes.
In a large saucepan, combine the chicken breasts, 4 cups of water, half the chopped onion, 1/3 of the garlic, and 1 teaspoon salt. Bring to a simmer over medium-high heat for about 10 minutes. Remove the chicken breasts from the cooking liquid. The chicken should not be well cooked since it'll still be added and cooked some more later on. 
In a strainer set over a large bowl, drain and reserve the cooking liquid, discarding the vegetables. If necessary, add enough water or chicken broth to make 4 cups. Chop the chicken coarsely and set aside with shrimp.
Heat the oil and add the sausage, green bell pepper, green onion, celery, remaining 1/2 cup onion, and remaining garlic and cook over medium heat, stirring often, about 5 minutes, or until lightly browned. Stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne pepper. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice, shrimp and chicken and let simmer over medium-low heat, tightly covered, until the rice has absorbed all the liquid, or about 25 minutes or until rice is well cooked and soft. 

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