Jambalaya

Two Places at Once

8

Description: To make this delicious recipe even easier, we grilled the shrimp alongside the sausage and used shredded rotisserie chicken.
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Serves
: 8
Time: 45 minutes (20 m prep, 25 min cook)

Ingredients:
(Ingredients and measurements subject to availability)

  1. 1 tablespoon olive oil*
  2. 2 ribs celery, chopped
  3. 1/2 white onion, diced
  4. 3 small bell peppers, cored and diced
  5. 2 jalapeno peppers, seeded and finely chopped
  6. 2 cloves garlic, minced
  7. 3 cups chicken stock
  8. 1 14-ounce can diced tomatoes
  9. 2 tablespoons Cajun seasoning
  10. 1 bay leaf
  11. 1 teaspoons thyme
  12. 1/4 teaspoon cayenne pepper
  13. salt and pepper*
  14. 1 1/4 cups uncooked white rice
  15. 1 rotisserie chicken, shredded
  16. 14 ounces pre-cooked Bratwurst
  17. 1 pound shrimp, peeled and deveined

*Not provided:
Salt and pepper
olive oil
Equipment:
Pot
Baking pan
Grill pan

Instructions:

  1. Heat the olive oil in a large stock pot over medium heat. Add celery, onion, bell pepper, jalapenos and garlic and sauté for a few minutes until translucent.
  2. To the vegetables, add the chicken stock, diced tomatoes, cajun seasoning, bay leaf, thyme, cayenne, salt and pepper. Stir the mix to combine.
  3. Reduce the heat to medium low and add the rice. Cover and cook the mix for 20-30 minutes, or until the rice is cooked.
  4. Meanwhile, while rice is cooking, treat a grill pan (or frying pan) with cooking spray or oil and bring to medium-high heat. Add sausage and shrimp, turning to cook evenly. Remove from heat and place on cutting board once fully-cooked. Coin slice sausage.
  5. Once the rice has cooked, add in the chicken, sausage and shrimp. Adjust seasoning as necessary, remove the bay leaf and serve!

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