SHRIMP AND CHICKEN JAMBALAYA

Shrimp and Chicken Jambalaya image

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 50m

Number Of Ingredients 21

1 Tbsp soft butter
2 c chopped onion
2 c chopped celery
1 sweet green pepper, chopped
3 oz smoked ham, chopped (or andouille or kielbasa)
1 1/2 lb boneless skinless chicken breasts, cubed
1 1/2 tsp fresh garlic, minced
2 bay leaves
2 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/2 tsp cayenne
1/2 tsp black pepper
1 28-oz can(s) tomatoes
1 7 1/2-oz can(s) tomato sauce
4 c chicken broth
2 1/2 c long grain white rice
1 lb medium raw shrimp, peeled
1 sweet red pepper, chopped
1/2 c chopped green onions
1/2 c chopped fresh parsley

Steps:

1. In large Dutch oven, melt butter over medium-high heat; cook onion and celery for 3 minutes. Add green pepper, ham, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and pepper; cook, stirring, for 3 minutes.
2. Add tomatoes, tomato sauce and stock; bring to boil. Stir in rice and shrimp; boil for 1 minute. Bake, covered, in 350°F oven for 25 minutes or until rice is tender. Discard bay leaves.
3. Stir in red pepper and green onions; sprinkle with parsley.