Saturday, January 30, 2010



Seasoned Rice


   Sausage, Chicken & Shrimp


1 yellow onion, diced

3 celery stalks, diced

2 tablespoons butter

Jambalaya Rice Mix, (recipe follows)

2 2/3 cups water

1 (14-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1/2 pound fully cooked smoked sausage, cut into 1/4 slices (I used spinach & fontina cheese chicken sausage)

1/2  pound medium, fresh shrimp, peeled and deveined

1/2 poud cooked and cubed chicken breast


In a Dutch oven, saute onion and celery in butter for 5-7 minutes. Add Jambalaya mix, water, tomatoes, and tomato sauce to the pot. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 45-55 minutes. Add shrimp, chicken, and sausage cook for an additional 5 to 7 minutes.

Jambalaya Mix:

1 cup long-grain brown rice

1 1/2 tablespoon dried parsley

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1 tablespoon garlic powder

1 1/2 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon salt

1/4-1 teaspoon cayenne pepper (depending on how spicy you want it)

In a small bowl, combine rice, paprika, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, and salt.

No comments:

Post a Comment