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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Jambalaya

It took a while to find just the right combination for this dish but I believe this is it!  My husband gives it a thumbs up and so did all our friends who volunteered to be taste testers.  Chock full of fresh shrimp, sausage and chicken; each bite is a new adventure for your taste buds.

"A delicious trip to the Bayou ~ 
you can kick it up a bit with 
a few more sprinkles of Cajun seasoning!"

INGREDIENTS
3 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into 1" x 1/4" pieces
2 cups smoked kielbasa sausage, halved and sliced into 1/4" pieces
2 cups celery, sliced into  1/4” pieces
2 cups onion, loosely chopped
4 cloves garlic, crushed and chopped finely
1 can diced tomatoes
2 large tomatoes, cored and chopped
2 1/2 cups chicken broth
3 tablespoons tomato paste
2 tablespoons Cajun seasoning (purchase pre-made or see recipe below)
1 1/2 cups rice, uncooked (you can use white, brown or a mixture)
1 cup fresh peppers (green, red, yellow or mixture), slice into thin strips
3 tablespoons fresh flat-leaf parsley, chopped
1 lb. large shrimp, shelled and deveined

Cajun Seasoning:
3/4 teaspoon cayenne pepper
3/4 teaspoon oregano
3/4 teaspoon thyme
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 teaspoon salt

PREPARATION:


1.     In a large skillet, sauté the chicken, kielbasa, celery, and onions over medium heat until the chicken is cooked through and the onions soften.  About 20 minutes.

2.     Add garlic and sauté for a minute more.

3.     Add canned and fresh diced tomatoes, chicken broth, tomato paste and Cajun seasoning.  Stir and bring to a boil.  Immediately turn down the heat, cover and simmer for 20 minutes.

4.     Stir in uncooked rice and peppers. Cover and bring to a boil.  Turn down heat, cover and simmer for 40 minutes.  (Rice should be tender and most of the liquid will be absorbed.)

5.     While the rice is cooking, place shrimp in a skillet, sprinkle with the Cajun seasoning, and sauté – flipping once – until pink.

6.     Add the cooked shrimp to the chicken mixture and gently mix.

7.     Serve and enjoy!

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