Glynn's Jambalaya
- Reviews 2
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1⁄4 cup oil
- 1⁄2 lb smoked sausage, sliced
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup green onion, chopped
- 2 garlic cloves, minced
- 1 (16 ounce) can tomatoes, drained but save
- 1 1⁄2 cups stock or 1 1⁄2 cups water
- 1 teaspoon thyme
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup rice, converted
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 lbs shrimp, peeled and deveined
- 1⁄2 lb chicken, cooked and cubed
Directions
- In a heavy Dutch oven, saute sausage until lightly browned. Remove from pot.
- Saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
- Add tomatoes, thyme, cayenne pepper, black pepper and salt. Cook for 5 minutes.
- Stir in rice.
- Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
- Bring to a boil, reduce to a simmer.
- Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
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