2 Tbsp vegetable oil, divided, 1 green sweet pepper, diced
1 onion, chopped, 1 red sweet pepper, diced
3 cloves garlic, finely chopped, 2 stalks of celery, sliced
1 pound of hot Italian sausage or Chorizo sausage,
OR boneless skinless chicken cut in 1 inch cubes
1/2 cup tomato juice
2 cups of homemade or store bought chicken stock
1/2 tsp (or more!) of hot sauce
1 tsp salt
1/4 tsp pepper
1 tsp dried thyme leaves
1 tsp dried oregano
pinch (or more!) of cayenne
1/4 pound (125g) peeled and cleaned shrimp
2 green onions chopped
lemon slices for garnish
2 tomatoes, seeded and diced, 1 1/2 cups of long grain rice
Instructions
Heat 1 tbsp of oil in large, flat oven proof casserole dish that can
be used on the stove top. Add onion and garlic, cook on med, for
a few minutes. Add peppers and celery, cooking a few minutes
more. Transfer mixture to a bowl, and set aside. Heat remaining
oil, and cook off the sausage or chicken on medium high heat,
browning on all sides. Stir stir stir. Return the veg to the pan,
stirring in tomatoes and rice, cooking for 3 minutes. In a bowl,
combine the tomato juice, stock, hot sauce and seasonings, and
stir this into the rice mixture. Bring to a boil. Reduce heat, cover
and bake in a preheated 350 degree oven for 20 minutes, until the
liquid is absorbed and rice is tender. Add the shrimp to the
casserole, and bake 5 minutes longer. I like to garnish with
chopped green onions.
Originally Submitted
12/27/2012
0 Out of 5 from
0 reviews
You can add this Sausage and Shrimp Jambalya recipe to your own private DesktopCookbook.
