Jambalaya Stir-Fry on Cajun Rice the Editors of Publications International, Ltd.
Jambalaya Stir-Fry on Cajun Rice
Makes 4 servings
|1||cup uncooked converted rice|
|1||can (16 ounces) diced tomatoes, undrained|
|1/2||cup finely chopped celery|
|2||teaspoons chicken bouillon granules|
|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|
|1/2||teaspoon ground red pepper|
|Hot pepper sauce|
*If andouille sausage is unavailable, use kielbasa sausage.
- 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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