food Chicken and Shrimp Jambalaya recipe
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Chicken and Shrimp Jambalaya recipe
    12 servings

Ingredients:

  • 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
  • 2 cups chopped onion
  • 2 cups sliced celery
  • 2 cups chopped green bell pepper
  • 1/4 cup chopped jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can whole tomatoes
  • 3 cups water
  • 2 cups cooked, cubed chicken
  • 2 cups cubed ham
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 bay leaves
  • 1 pound fresh or frozen raw shrimp, shelled and deveined
  • Hot pepper sauce

    Instructions:

  • In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender.
  • Add remaining ingredients except shrimp and hot pepper sauce.
  • Bring to a boil.
  • Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender.
  • Add shrimp.
  • Cook 2 to 3 minutes or until shrimp turns pink.
  • Remove bay leaves.
  • Serve with hot pepper sauce.



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