Page 75 - 201415_TOH_Cookbook

CHICKEN, SHRIMP
AND SAUSAGE
JAMBALAYA
WEBER FAMILY, GLENCOE, IL
“This is one of Jason’s favorite recipes. We always make this for him when he is home from school. For the cubed chicken, cook three large or four small breasts before- hand. In place of water and bouillon, you can use two 14.5-ounce cans of chicken broth.” Kathy and Bryan Weber
PREPARATION
1. Heat a thin ilm of oil in a Dutch oven or heavy pot over medium heat. Cook the sausage unil evenly browned, approximately 5 minutes. Sir in the celery, green pepper, onion and garlic; cook unil tender, approximately 6 minutes.
2. Meanwhile, dissolve the bouillon in the water.
3. To the Dutch oven, add the chicken, rice, paprika, black pepper, cayenne and thyme. Sir in the tomatoes and juice and the bouillon water. Bring to a boil, then lower the heat, cover and simmer for 30 minutes.
4. Add the shrimp, cover and cook unil the shrimp have turned pink, approximately 5 minutes. Serve with hot sauce if desired.
INGREDIENTS
Serves 4 to 6
Vegetable oil
8 ounces bulk sausage, such as andouille
1 cup sliced celery (about 2 stalks)
1 cup chopped green bell pepper (1/2 large pepper)
1 cup chopped onion (1 medium onion)
2 garlic cloves, minced
4 teaspoons or 4 cubes chicken-lavor instant bouillon
3 cups warm water 2 cups cubed cooked chicken 3/4 cup long grain rice 1/2 teaspoon paprika 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne 1/4 teaspoon thyme leaves 1 (28-ounce) can whole tomatoes
and juice
8 ounces medium-sized raw shrimp, peeled and deveined
Hot sauce (opional)
Taste of Home – Page 65