Chicken and Shrimp Jambalaya |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This soup is sooo good Ingredients:
1/4 cup butter |
2 celery ribs, sliced |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
1 teaspoon fresh garlic, finely chopped |
2 1/2 cups water |
2 cups cooked chicken, cubed |
1 cup long grain rice, uncooked |
1 (28 ounce) can diced tomatoes |
1 lb smoked sausage, cooked (links,cut into 1/4-inch slices) |
1 tablespoon chicken bouillon granule |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon dried thyme leaves |
1 bay leaf |
2 (16 ounce) bags shrimp (thawed,peeled and deveined) |
hot pepper sauce |
Directions:
1. Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic.
2. Cook over medium heat, stirring occasionally, until vegetables are tender (7 minutes).
3. Add all remaining ingredients except shrimp and hot pepper sauce.
4. Cook over high heat until mixture comes to a full boil (5 to 6 minutes).
5. Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes).
6. Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
7. Serve with hot pepper sauce.
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