Jambalaya

Name: Jambalaya
Ingredients: 1/2 lb. boneless, skinless chicken; 2 inch pieces; 1 lg. onion, chopped; 1 lg. bell pepper, chopped; 1 celery rib, chopped; 2 jalapeno peppers, seeded and finely chopped; 2 cloves garlic, minced; 1 tbsp. canola oil; 2 cans (14-1/2 oz. each) diced tomatoes, undrained; 1/2 cup water; 1 tsp. thyme; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. cayenne pepper; 1 lb. uncooked md. shrimp, peeled and deveined; 2 cups cooked long grain rice

16 ingredients

5 steps

Ingredients

1/2 lb. boneless, skinless chicken
2 inch pieces
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 tbsp. canola oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/2 cup water
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 lb. uncooked md. shrimp, peeled and deveined
2 cups cooked long grain rice

Directions

1

In a large stock pot, saute chicken, onion, bell pepper, celery, jalapenos and garlic in oil until chicken is no longer pink.
2

Add tomatoes, water, thyme, salt, pepper and cayenne.
3

Bring to a boil; reduce heat, cover and simmer for 15 minutes.
4

Add shrimp and simmer 6-8 minutes longer or until shrimp turn pink.
5

Stir in rice.