ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA

ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA image

Yield 4 portions

Number Of Ingredients 21

Seasoning mix:
2 whole bay leaves
1 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. rubbed sage
Jambalaya prep:
2 tbsp. butter
1 lb. peeled deveiened shrimp (u26-30) tail removed
3/4 lb. andouille sausage,
cut into bite size pieces
1 lb. chicken breast, cut into bite size pieces.
1 c. diced onions
1 c. diced celery
1 c. diced green bell peppers
1 tbsp. minced garlic
12 oz. canned diced tomatoes in sauce
2 1/2 c. chicken stock
1 1/2 cups (converted) uncooked rice

Steps:

Combine all ingredients for the seasoning mix in a small bowl and set aside. Preheat oven to 350f. Melt the butter in a 2-quart saucepan over medium-high heat. Add the andouille sausage and cook until meat starts to brown, about 3 mins. Add the chicken and cook until the chicken turns brown, about 3-5 minutes. Add the shrimp and cook until orange, about 4 minutes. Stir frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute. Stir in remaining vegatables, and remove from heat. Stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350f for about 1 hour or until all liquid has evaporated. Stir periodically. Before service, remove bay leaves. Let stand for 5 minutes before serving.