Parade Magazine Cookbook Jambalaya
I misplaced my cookbook, but found this on a recipe card I made for a friend. I do not add rice to this, which is probably traditional, but cook and serve the rice with the jambalaya ladled over it.
INGREDIENTS
Nutrition- 2tablespoons cooking oil
- 1
- 1
- 2
- 1
- 1⁄2teaspoon salt
- 1⁄2
- 6
- 1six ounce can tomato paste
- 2twenty eight ounce cans diced tomatoes
- 1⁄4teaspoon thyme
- 1
- 1⁄4teaspoon cayenne pepper
- 1lb shrimp
- 1
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DIRECTIONS
- Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
- In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
- Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
- Add shrimp and cook for about 5 minutes.
- Top with lemon wedges and sliced green onions.
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