Monday, February 27, 2012

Jambalaya

ingredients:
1 pound fully cooked chicken kielbasa or Polish sausage, cut into 1/4-inch slices 
1 (8-12 oz) package cooked small shrimp (tails cut off)
1/4 cup lime juice, 1 clove crushed garlic, 1 T olive oil (for shrimp marinate) 
1 medium onion, chopped
1/2 cup chopped green pepper
1 (28 ounce) can diced tomatoes, undrained
4 cups chicken stock or broth
3 cups uncooked rice
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cloves garlic, crushed
3 drops hot pepper sauce


directions:
Cook sausage if it is uncooked.
Marinate shrimp in juice, garlic and olive oil. Set aside. 
Saute meat, onions and peppers in small amount of olive oil. 
In a separate pan/stock pot add chicken stock and bring to boil, add rice, garlic, spices, hot sauce and tomatoes.  Simmer 15 minutes then turn off heat and let sit unopened 10min. Stir in meat mixture and drained shrimp. 

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