Sunday, January 16, 2011

Jambalaya *Lauren Perry*

This is a southern favorite! Its full of flavor and its great for company or football games.

1 lb shrimp (shells removed)
2 chicken breasts, cube
1 package of hot links (I use Hillshire Farm), slice
1 cup rice (I use Uncle Ben's- do NOT use minute rice or boil in a bag)
3/4-1 cup of chili sauce (I use Heinz and I use about half of the jar)
1/2 cup of green pepper, chopped
1/2 cup of onion, chopped
1/2 cup of celery, chopped
2 cloves of garlic
3 TBS butter
2 cups water
1/4 (or less) tsp of cayenne
few shakes of garlic salt and pepper

-saute garlic and butter
-add rice and make golden (do not add water yet)
-add veggies and saute
-add chili sauce and then water, briefly stir, do not stir constantly
-bring to boil, then turn to low
-add chicken and sausage and seasonings
-keep covered (but allow a little vent to let the steam out) and stir brief and occasionally- about every 15 minutes.
-add shrimp and cook for an additional 10 minutes, it is ready when the rice is tender and you have a small amount of standing liquid. It its not supposed to be soupy, but you also don't want it to dry. You should be able to get a few TBS of liquid off of it.

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