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Recipe : Entry # 8560
Rev. J.B. Wells
Recipe Title
Shrimp Jambalaya
Recipe Theme
May: Shellfish and shrimp
Main Dishes
Coosa Valley EC
¼ cup cooking oil
1 pound smoked sausage, sliced
1 pound chicken, cubed
2 pounds peeled shrimp
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup green onion, chopped
3 garlic cloves, minced
1 16-ounce can diced tomatoes, drained, reserving juice
1½ cups chicken stock or water
1 teaspoon thyme
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon salt
1 cup converted rice
1½ tablespoons Worcestershire sauce
In a heavy dutch oven, sauté sausage and chicken until lightly browned. Remove from pot. Sauté onion, bell pepper, green onion and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock (or water) and Worcestershire sauce to equal 2 ½ cups; add to rice mixture. Bring to a boil, reduce to a simmer and add raw shrimp, sausage and chicken. Cook uncovered, stirring occasionally, for about 30 minutes or until rice and shrimp are done.