Wednesday, February 15, 2012

Jambalaya جـامـبـلايــا

Original Recipe Yield 4 servings

  • 1/2 cup frozen peas
  • 1 cup mixed peppers
  • 1 cup chicken broth
  • 1 clove garlic, chopped
  • 1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 pound uncooked large shrimp
  • 3 tablespoons vegetable oil, divided
  • 1 large onion chopped
  • 4 ounces andouille sausage chopped
  • 1 cup water
  • 1 cup – Spanish Rice
  • 3 bay leaves

  1. Season chicken and shrimp, if desired, with salt and ground black pepper. 
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. 
  3. Remove chicken and set aside.
  4. Heat 1 tablespoon oil in same skillet and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
  5. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook onion, pepper and sausage, stirring occasionally until sausage is browned and onions are crisp-tender. 
  6. Stir in garlic and cook 1 minute. 
  7. Add water, stock, peas and rice (Spanish Rice) and bay leaves. 
  8. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 7 minutes or until rice is tender.  
  9. Remove bay leaves. Stir in chicken and shrimp. 
  10. Serve with a nice baguette and enjoy.

Nutritional Information
Amount Per Serving Calories: 448 | Total Fat: 21.5g | Cholesterol: 135mg

Photographer Bill Brady
Food Stylist Brian Preston Campbell