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Rosanne’s One-hour Jambalaya
2 fully cooked
chicken sausages, sliced (I slice mine while still frozen)
1/2 pound peeled,
cleaned cooked shrimp (can remove tails, and cut in half if desired)
One whole,
boneless, skinless chicken breast, cubed
1 bell pepper,
chopped (about a cup)
1 medium onion,
chopped
2 garlic cloves,
pressed or minced
1 can (14- oz)
okra, drained (if desired)
1 cups uncooked
rice (regular or brown)
2 cups Low
sodium chicken broth
2 teaspoons
olive oil
spices- red
pepper, fresh parsley, paprika, thyme, black ground pepper, in the amounts you
prefer
Heat oil in
large nonstick skillet (with lid). Add chicken, onion, garlic, and peppers;
season with salt and pepper and sauté for 5 minutes. Add spices to pan (I use
about 1/4 teaspoon red pepper, several grind turns of black pepper, a half
teaspoon of paprika), stir. Add rice to pan, stir, one minute. Add broth to
pan, bring to boil. Reduce heat, cover and simmer until liquid is nearly
absorbed, about 20 minutes. Stir in okra and shrimp, heat 2 more minutes. Stir
in fresh chopped parsely. Four Servings.
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