Chef Tom Fraker
Jambalaya
Category
Entree
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
45 minutes
Author:
Chef Tom Fraker
Ingredients
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1 pound Boneless/Skinless Chicken Breast, diced
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1 pound Shrimp, peeled and deveined
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1 tablespoon Seasoned Salt
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½ tablespoon Smoked Paprika
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1 teaspoon Granulated Garlic
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½ teaspoon Freshly Ground Pepper
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2 tablespoons Unsalted Butter
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2 tablespoons Extra Virgin Olive Oil
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1 Melissa’s Perfect Sweet Onion, diced
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½ jar Melissa’s Sun-Dried Tomatoes in Olive Oil & Herbs, chopped
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1 Red Bell Pepper, seeded, diced
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4 Roma Tomatoes, diced
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3 cloves Melissa’s Peeled Garlic, minced
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6 Bay Leaves
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2 dashes Worcestershire
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2 dashes Louisiana Hot Sauce
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2 packages Basmati Rice (don’t use the spice packet enclosed)
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5 cups Chicken Stock or Broth, divided use
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¾ pound Chipotle Beef Smoked Sausage, sliced
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¾ pound Hot Linguica Sausage, sliced
Directions
In a bowl, add the chicken and shrimp. Sprinkle in the seasoned salt, smoked paprika, garlic and pepper.
Using your hands, gently message the seasonings into the meat. Let rest for 5 minutes.
In a sauté pan, melt the butter and heat the oil. Add the onion, sun-dried tomato and red bell pepper. Sauté for 3 minutes. Add the Roma tomatoes and the next 5 ingredients and 4 cups of the chicken stock. Cook until the rice is just tender, about 12-15 minutes, stirring occasionally. Add the chicken, shrimp, sausages and the last cup of chicken stock and simmer for 10-15 minutes or until meat is completely cooked. Adjust the seasonings and add more hot sauce, if desired.
Filed in:
Basmati Rice,
Bay Leaves,
Bell Pepper,
Cajun,
Entree,
Granulated Garlic,
Jambalaya,
Minced Grlic,
Onion,
Organic Bell Pepper,
Organic Roma Tomatoes,
Perfect Sweet Onions,
Roma Tomatoes,
Sausage,
Sun Dried Tomatoes,
Sun-Dried Julienne Tomatoes
