Friday, July 22, 2011

Loaded Jambalaya

I call this Loaded Jambalaya because it's loaded with three kinds of meat - chicken, sausage, and shrimp. Most people just pick one of the above when preparing jambalaya, but the flavor each ones gives this dish is incredible. It helped that I was trying to use up leftovers, too. I had just a little of everything, but it all worked together well.

Here's what you'll need:

1 stalk celery, chopped
1/2 onion, diced
1/2 green or red pepper, diced
1 can diced tomatoes - I used fire roasted for more yummy flavor
1 1/2 cups chicken broth
2/3 cup rice
2 teas dried thyme
1/2 teas garlic salt
1/4 teas black pepper
a few drops of hot sauce, to your taste
1 cooked chicken breast, chopped
1/2 lb. kielbasa, cut into chunks
1/2 pound cooked shrimp (I used frozen and thawed them before adding to the dish)

Start by heating some oil in a large pot. Saute the celery, onion and green pepper for several minutes until soft.
Add the tomatoes, broth, rice, spices, hot sauce, chicken, and kielbasa. Bring to a gentle boil then reduce heat and cover. Simmer for about 20 minutes or until rice is tender.

Stir in the shrimp and heat through. Always add the shrimp last because they will become tough and chewy the longer they're cooked.

Adjust the seasonings and hot sauce to your taste, then enjoy!

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