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.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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