Jambalaya Stir-Fry on Cajun Rice
the Editors of Publications International, Ltd.
Jambalaya Stir-Fry on Cajun Rice
Yield
Makes 4 servings
Ingredients
| 1 | cup uncooked converted rice |
| 1 | can (16 ounces) diced tomatoes, undrained |
| 1/2 | cup finely chopped celery |
| 2 | teaspoons chicken bouillon granules |
| 1 | bay leaf |
| 1/2 | pound andouille sausage, cut into 1/4-inch rounds* |
| 1-1/2 | cups chopped onions |
| 1 | cup chopped green bell pepper |
| 1/2 | pound raw large shrimp, peeled and deveined |
| 1/2 | pound boneless chicken breasts, cut into 1-inch pieces |
| 3/4 | teaspoon dried thyme leaves |
| 1/4 | cup chopped fresh parsley |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground red pepper |
| 1/2 | teaspoon paprika |
| Hot pepper sauce |
*If andouille sausage is unavailable, use kielbasa sausage.
Preparation
- Bring 1-3/4 cups water to a boil in medium saucepan. Add rice, tomatoes and their liquid, celery, bouillon granules and bay leaf. Return to a boil; reduce heat, cover tightly and simmer 20 minutes or until all liquid is absorbed. Remove and discard bay leaf.
- Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
- Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
- Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.
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