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Chicken and Shrimp Jambalaya

Makes 12 (1-cup) servings Recipes from AlansKitchen.com

Prep Time: 25 min.
Cooking Time: 44 min.

Ingredients:

  •    1/4  cup butter
  •       2  ribs (1 cup ) celery, sliced
  •       1  medium (1 cup) green bell pepper, chopped
  •       1  medium (1 cup) onion, chopped
  •       1  teaspoon finely chopped fresh garlic
  • 2 1/2  cups water
  •       2  cups cubed cooked chicken
  •       1  cup uncooked long grain rice
  •       1  can (28-ounce) diced tomatoes
  •       1  pound cooked smoked sausage links, cut into 1/4-inch slices
  •       1  Tablespoon instant chicken bouillon granules
  •       1  teaspoon paprika
  •    1/4  teaspoon ground red pepper
  •    1/4  teaspoon dried thyme leaves
  •       1  bay leaf
  •       1  pound (20 to 25) fresh or frozen raw medium shrimp, thawed, peeled, deveined*
  •           Hot pepper sauce

Directions:
  1. Melt butter in 6-quart saucepan or Dutch oven until sizzling.

  2. Add celery, green pepper, onion and garlic.

  3. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until vegetables are tender.

  4. Add chicken, long grain rice, tomatoes, sausage, chicken bouillon granules, paprika, red pepper, thyme leaves, and bay leaf.

  5. Cook over medium-high heat for 5 to 6 minutes until mixture comes to a full boil.

  6. Reduce heat to low. Cover and cook for 20 to 25 minutes until rice is fork tender.

  7. Add shrimp and continue cooking for 4 to 5 minutes until shrimp turn pink.

  8. Serve with hot pepper sauce.

*Substitute 12 ounces frozen cooked shrimp.

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