LOCATION: Recipes >> Cajun >> Jambalaya 17
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Jambalaya 17
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Chicken, Sausage and Shrimp Jambalaya
1 1/2 cups chicken breasts
1 pound smoked pure pork sausage
1 pound precooked shrimp
1 large onion
1 large bell pepper
3 cloves garlic or more
1/2 bunch green onions
1 can tomato paste
1 can stewed whole tomatoes
1 small can tomato sauce
1 1/2 cups raw rice
1/2 large bag frozen corn
2 Tablespoons brown sugar
salt, cayenne pepper, black pepper
2 tablespoons butter
water
Cut chicken up into bite size pieces. Season with salt, cayenne
pepper, and black pepper. Brown meat in pot with melted butter.
Remove meat. Chop onions and bell pepper. Cut garlic finely. Brown
onions, bell pepper, and garlic. Add tomato paste and stewed
tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite
size pieces. Cook until chicken is tender. Add raw rice and chopped
green onions. Stir ingredients thoroughly. Add enough water to
cover ingredients by about 1 inch. Bring to a boil. Cover and cook
on low heat for 30 minutes or until rice is tender. Season with
salt, cayenne pepper, and black pepper to suit your tastes.
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