Southern-Style Jambalaya
Ingredients:
1 ½ cups long-grain white rice
1 (14-ounce) can diced tomatoes, un-drained
1 (8-ounce) can tomato sauce
2 cooked chicken breasts, shredded
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 pound medium shrimp, peeled and de-veined
1 medium onion, chopped
1 small bell pepper, chopped
1 t. dried parsley flakes
1/2 t. dried thyme leaves
1/2 t. garlic powder
1/2 t. ground black pepper
1 t. Old Bay Blackened Seasoning
½ t. cayenne pepper
1/4 t. salt
1 bay leaf
2 1/2 cups beef broth
Sour Cream
Instructions:
In a large pot over medium high heat, combine all ingredients, except shrimp. Bring mixture to a boil. Cover, reduce heat and let simmer for 20 minutes; until rice has absorbed most of the liquid and is tender. Add shrimp and cook uncovered for an additional 5 minutes, or until shrimp are no longer pink.
Serve with a dollop of sour cream to combat the spices!
Plan ahead! When chicken breasts are on sale at the local grocery buy them in bulk! When you have spare time, pop them in the oven at 400 degrees to cook for about 30 minutes for small, boneless breasts; or until juices run clear. The cooked chicken can be refrigerated for future meals, up to 3 days, or frozen for up to 2 months! This will ensure you have precooked ingredients on hand for quick dishes like Jambalaya.