CREOLE JAMBALAYA A meal in itself, this classic New Orleans dish consists of sausage, vegetables and a variety of meats and/or seafood. The final touch - adding raw long-grain rice to absorb flavors from the stock - is what sets this one-pot wonder apart from similar ethnic dishes. Variations can include chicken, turkey shrimp, alligator meat and more! 1 pound andouille sausage, sliced or your choice (I like D&D HOT) 2 tablespoons canola oil 2 cups diced sweet onion 1 cup diced celery 1 large red bell pepper, diced 4 garlic cloves, minced 1 bay leaf 2 teaspoons Creole seasoning 1 teaspoon dried thyme 1 teaspoon dried oregano 2 (10-oz.) cans diced tomatoes and green chiles, drained 3 cups chicken broth 2 cups uncooked long-grain rice 2 cups shredded cooked chicken 1 pound peeled, medium-size raw shrimp, deveined 1/2 cup chopped fresh flat-leaf parsley Garnish: chopped green onions Cook sausage in hot oil in oven or on stovetop over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately. To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
Posted on: Sat, 30 Aug 2014 01:59:39 +0000
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