Parade Magazine Cookbook Jambalaya Recipes
PARADE MAGAZINE COOKBOOK JAMBALAYA
I misplaced my cookbook, but found this on a recipe card I made for a friend. I do not add rice to this, which is probably traditional, but cook and serve the rice with the jambalaya ladled over it.
Provided by Clevergirl7
Categories < 60 Mins
Time 55m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
- In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
- Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
- Add shrimp and cook for about 5 minutes.
- Top with lemon wedges and sliced green onions.
Nutrition Facts : Calories 253.6, Fat 17.1, SaturatedFat 4.9, Cholesterol 95, Sodium 657.3, Carbohydrate 6.2, Fiber 1.6, Sugar 3.1, Protein 18.7
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