Sausage, Ham, and Shrimp Jamabalaya
- 2 lbs chicken
- 2 lbs smoked sausage in 1/2 pieces
- 2 lbs shrimp
- 1 large onion, chopped
- 1/2 cup shallots, sliced thinly
- 1/2 cup parsley, finely chopped
- 1 cup celery, finely chopped
- 5 toes garlic, finely chopped
- 1 16 oz can whole tomatoes
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup rice
- 2 cups water
Brown sausage and chicken in skillet, pour off excess drippings. Add onions, garlic, celery and saute until limp. Add water, tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil, mash tomatoes with spoon as they are cooking. Add rice and shrimp. Stir once and put heat on low and cover. Do not stir again. Lift with fork if it's sticking. If it's not quite cooked, add about 1/2 cup more water. The rice will take about 30 minutes to cook. Cook until tender and stir in chopped parsley and thinly slicked shallots.
Note: to serve 5 people, cut this recipe in half.
Serves 10 People
Note: to serve 5 people, cut this recipe in half.
Serves 10 People
Submitted by Mar 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min