MRS. LEE'S JAMBALAYA

MRS. LEE'S JAMBALAYA image

Yield 4 Bowls

Number Of Ingredients 18

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1tsp salt
½ tsp cayenne (or use Tabasco sauce)
½ tsp black pepper
1 1/2 tsp fresh thyme or use ½ tsp dried
1 whole or 2 half uncooked chicken breasts, skinned and cubed
2 tbsp vegetable oil
1 ½ c chopped celery
1 ½ c chopped onion
1 ½ c chopped green pepper-we like to mix in other colors
2 garlic cloves minced
6 oz Andouille or other spicy sausage sliced
1 lb tomatoes, seeded and chopped (we use canned)
8 oz. can tomato sauce
1 cup poultry stock**We use less liquid. You can always add more if it is not enough.
About 5 cups cooked rice
Other ingredients that we don't use:
4 oz Tasso or other smoked ham chopped
½ lb medium shrimp, shelled and deveined

Steps:

In small bowl, mix salt, cayenned, pepper, thyme. Toss chicken in until well coated with spices. In large skillet heal the oil. Saute the chicken, stirring constantly until browned, about 6-8 minutes. Add celery, onion, pepper and garlic; sauté until limp, about 5 minutes. Add Tasso, sausage, tomatoes, tomato sauce and stir and cook until bubbling. Reduce heat and simmer until tomatoes have cooked down and liquid is slightly reduced. Add shrimp and cook until opaque and curled, about 2-3 minutes. You can either add the rice to the mixture or serve on top of the rice.