SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA

SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA image

Yield 6 people

Number Of Ingredients 16

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1 t. salt
½ t. cayenne
½ t. ground pepper
1 ½ t. fresh thyme
2 fresh half chicken breast, skinned and cubed
2 T. olive oil
1 ½ cups each of chopped onion, green pepper and celery
2 cloves garlic, minced
4 oz of mildly smoked ham, chopped
6 oz of Andouille sausage, sliced
1 lb of canned tomatoes, chopped
8 oz of tomato sauce
1 cup of seafood stock
½ lb of medium shelled deveined shrimp
½ cup of chopped green onions
5 cups of cooked rice

Steps:

-in a small bowl mix first 4 ingredients, toss with cubed chicken till coated (all the spice comes from this first step) -in a large skillet, heat the oil and sauté the chicken, stir frequently until browned. Stir in the celery, green pepper, onion and garlic and sauté until vegetable are limp. About 6 or 7 minutes. -Add the ham, sausage, tomatoes, tomato sauce and stock. Stir and cook till boiling. Reduce and simmer until slightly reduced. Add the shrimp and cook for about 2 or 3 minutes. Taste and add what you think it needs. It should be mildly spicy already. -Serve over rice in bowls. Top with green onions.