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[LucyKKG]

I made this over the weekend, and it was awesome! Advice: cut up everything before you start! You can also make a double recipe and freeze some.


Chicken and Seafood Jambalaya (Paul Prudhomme)

Makes 4 main-dish or 8 appetizer servings

Preheat oven to 350 degrees.

Seasoning mix:
2 whole bay leaves 5/16 t white pepper
1 ½ t salt ¼ t black pepper
3/8 t ground red pepper (cayenne) ¾ t dried thyme leaves
1 ½ t dried oregano leaves

2 ½ T vegetable oil
2/3 C chopped smoked ham, about 3 oz
½ C smoked sausage (Kielbasa), 3 oz
1 ½ C chopped onions
1 C chopped celery
¾ C chopped green bell peppers
½ C chicken, cut into bite-size pieces, about 3 oz
1 ½ t minced garlic
4 medium-size tomatoes, peeled and chopped, about 1 lb
¾ C canned tomato sauce
2 C chicken broth
½ C chopped green onions
2 C uncooked rice
1 ½ dozen peeled medium shrimp, about ½ lb

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, heat the vegetable oil over medium-high heat. Add the smoked ham and Kielbasa and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell peppers; sauté until tender but firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium.
Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice and shrimp; stir well and remove from heat.
Transfer to an ungreased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350 degrees until rice is tender but still a bit crunchy, about 30 to 45 minutes. Remove bay leaves and serve immediately.