Chicken and Shrimp Jambalaya
Chicken and Shrimp Jambalaya
6
45 minutes
30 minutes
Lunch- Brunch - DInner
Ingredients
2 tablespoons New Orleans
1/2 pound raw medium shrimp
2 cups water
1 teaspoon salt
2 tablespoons Extra Virgin Olive Oil
1/2 large green pepper, 1/2 inch diced
1 small yellow onion, 1/2 inch diced
3 stalks celery, 1/2 inch diced
1/2 pound smoked ham or andouille sausage, cut into 1/2 inch pieces
1 pound boneless chicken breast, cut into 1 inch pieces
1 tablespoons flour
2 cups chicken stock
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
6 cups cooked white rice
Directions
Peel and clean shrimp and place shells and tails in a small stock pot over medium heat.
Add water and salt, bring to a boil. Reduce heat and simmer until reduced by half (about 20 minutes).
Meanwhile add olive oil to Dutch oven or similar heavy pot, and bring up to medium heat.
Add pepper, onion, celery, and ham and sauté for 10 minutes until vegetables are soft.
Add chicken and brown on all sides, about 4 minutes.
Add New Orleans and cook for 1 minute
Add 1 tablespoon of flour and stir for 1 minute
Add chicken stock and stir to release any flour that is stuck on the bottom of the pan.
Strain shrimp stock and add the reduced stock to the pot.
Now add the diced tomatoes and tomato sauce, reduce heat to low, and simmer for 30 minutes.
Just before serving add the raw shrimp to the simmering pot and cook for 3 minutes. Serve over white rice.