Jambalaya ya ya

 

Jambalaya

Assemble all the ingredients ahead of time,

 and you have an easy meal ready in 25 minutes!

 

 

Ingredients

1 lb. Good Cajun sausage, sliced and browned in skillet

1 to 2 lbs. Raw, cleaned, de-veined shrimp

 2 c. cooked chicken diced
2 c. uncooked rice
4 c. chicken stock (have it hot and set aside)
3 T oil
½ onion,
2 stalks celery,
 ½ green pepper,
 3 cloves garlic…all chopped up

1/2  Roma tomato, chopped is optional

2 bay leaves, salt, pepper and cayenne to taste.

 

 

Use very large skillet, with a good fitting cover. Into the skillet pour oil and rice,
 (you see I am using Tony C's Yellow Rice, I like the yellow color of the finished dish!  Reminds me of Paella)
stir constantly over medium heat until the rice turns golden.

Immediately add the chopped onion, celery, garlic, green pepper, bay leaves, seasonings, omit salt if you use a pre-seasoned rice. Pour the hot chicken stock over all.

 

Immediatly pour the stock over all and stir.

 

 

 

Add the raw peeled, deveined, rinsed shrimp,
stir again and cover the pan.



 

Turn down heat to low, allow to steam cook with cover in place for  20 minutes. 

 

No peeking under the lid!!!

 Here is the finished Jambalaya, nicely plumped rice, all stock absorbed.  It's ready to serve!

 

YaYa~Yum!