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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
1 pound chicken breast cut into chunks
1 pound smoked sausage, sliced
1 pound fresh shrimp, peeled and deveined
2 tablespoons vegetable or olive oil
2 cups rice (not instant)
1 cup celery, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
4 cloves garlic, minced
1 tablespoon salt free Creole seasoning **
4 cups chicken stock
2, 15 ounce cans, petite diced tomatoes
STEP BY STEP INSTRUCTIONS
Heat oil in a large, heavy bottomed skillet over medium high heat. Brown chicken and smoked sausage until the chicken is opaque and the sausage is slightly browned.
Add vegetables and stir well to combine.
Add in chicken stock and tomatoes and stir.
Add the rice and stir making sure that is it not clumping together.
Bring to a simmer and turn heat down to medium. Place a lid on the skillet and allow to cook for ten minutes or until the rice has become tender.
When the rice is tender, but there is still some liquid in the skillet, place the raw shrimp on the top of the rice in a single layer. Turn off the heat and place the lid back on the skillet. Allow the pan to sit for 10 minutes for the shrimp to cook from the residual heat of the jambalaya.
Remove lid and test shrimp to make sure they are perfect. Then stir into the jambalaya and allow the pan to sit for five minutes before serving.
This is a dish that his hearty enough to serve on it's own but a salad and a crusty loaf of bread is always a lovely addition.
Leftovers should be stored in an airtight container in the refrigerator and eaten within 7 days.
ENJOY!
Skillet Jambalaya
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