This easy jambalaya recipe is packed full of shrimp, sausage, chicken thighs, and smoked pork and has all the flavor you would expect in the classic Creole rice dish.
1 cup peeled, uncooked, medium-size fresh or frozen WILD AMERICAN Shrimp
1 onion, finely chopped
1 green bell pepper, finely chopped
1 celery rib, finely chopped
1 cup diced smoked sausage
1 cup cubed PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs
4 tablespoons CRISCO Vegetable Oil
1 1/2 cups uncooked MAHATMA Extra Long Grain White Rice
1 cup shredded smoked pork
2 (10 1/2-oz.) cans beef broth
1 cup water
3 tablespoons ZATARAIN'S Creole Seasoning
1 bay leaf
Garnish: green onion tops
How to Make It
If frozen, thaw shrimp according to package directions. Devein, if desired, and set aside.
Cook onion and next 4 ingredients in hot oil in a 4-qt. cast iron Dutch oven over medium-high heat, stirring constantly, 10 minutes or until chicken is lightly browned. Stir in rice and next 5 ingredients.
Bake, covered, at 325° for 50 minutes. (Do not remove lid or stir.)
Remove from oven, and stir in shrimp. Bake, covered, 10 more minutes or just until shrimp turn pink. Garnish, if desired.
I made this for a get-together and got rave reviews. I doubled the recipe and used brown rice rather than white. It is definitely a recipe I'll use again; my husband and his friends now crave it. It is awesome!!
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