Poultry Recipes - Jambalaya from New Orleans

Recipe from inmamaskitchen.com

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Jambalaya from New Orleans

1/4 cup vegetable oil
1 pound boned & skinned chicken breast, cut in large chunks
3/4 pound Kielbasa; thickly sliced
1 pound large shrimp, cleaned
4 cups onions, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 tablespoon garlic, in rough mince
4 cups long-grain white rice
3 cups chicken broth
2 cups V-8 juice
1 tablespoon Cajun seasoning
3 tablespoons paprika
2 cups chopped scallions, both white and green
2 cups canned plum tomatoes, chopped

Method

Heat oil over medium heat in a large heavy-bottomed pot or Dutch oven. Season chicken and brown in hot oil. Add sausage and saute with chicken. When chicken is almost done add shrimp. Cook until shrimp are pink . Using a slotted spoon, remove the meat and fish from pot.

Saute onions, celery, pepper and garlic until onions are soft and translucent. Stir in liquids, Cajun seasoning and paprika and bring to a boil. Add rice, stirring to completely incorporate it. Return to boil. When boiling, immediately reduce heat to a strong simmer. Cover and cook for 10 minutes of cooking. Remove cover and quickly lift rice from top to bottom to change completely. Cook for another 15 minutes.

Stir in scallions and chopped tomatoes.

Serves: 12

Contributor: pat ciesla

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In Cajun cooking Onions, bell peppers and celery are called "The Trinity." If you add garlic you have "the Holy Trinity."

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