Jambalaya

by mrcole

Overall time: 0:30

SERVINGS

INGREDIENTS

1/2 lb. boneless, skinless chicken
2 inch pieces
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 tbsp. canola oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/2 cup water
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 lb. uncooked md. shrimp, peeled and deveined
2 cups cooked long grain rice

INSTRUCTIONS

In a large stock pot, saute chicken, onion, bell pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add tomatoes, water, thyme, salt, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 15 minutes. Add shrimp and simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.

CHEF COMMENTS

No comments are available.