CHICKEN AND SEAFOOD JAMBALAYA

CHICKEN AND SEAFOOD JAMBALAYA image

Yield 4 servings

Number Of Ingredients 21

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2 bay leaves
1 1/2 tsp salt
1 1/2 tsp cayenne
1 1/2 tsp oregano
1 1/4 tsp black pepper
1 1/4 tsp white pepper
3/4 tsp thyme
2 1/2 tbsp olive oil
2/3 cup chopped ham
1/2 cup chopped smoked sausage
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped bell pepper
1/2 cup chopped cooked chicken
1 1/2 tsp minced garlic
4 medium tomatoes, peeled and chopped
3/4 cup canned tomato sauce
2 cups basic seafood stock
1/2 cup sliced green onions
2 cups uncooked rice
1/2 lb medium shrimp, peeled

Steps:

Combine seasonings in a small bowl and set aside. In a 4 qt saucepan, heat olive oil over medium heat. Add ham and sausage and saute until crisp, about 5 to 8 minutes stirring frequently. Add onions, celery and bell pepper and saute until tender but firm, about 5 minutes. Add the chicken. Raise heat to high and cook one minute, stirring constantly. Reduce heat to medium and add seasonings and garlic. Cook 3 minutes. Add tomatoes and cook another 5 minutes, stirring frequently. Add the tomoato sauce and cook 7 minutes. Stir in stock and bring to boil. Stir in green onions and cook 3 minutes. Add rice and shrimp. stir well and remove from heat. Transfer to baking pan or casserole dish, cover and bake at 350 until rice is tender but crunchy, about 20 to 30 minutes.