Jambalaya Stir-Fry on Cajun Rice

Jambalaya Stir-Fry on Cajun Rice

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 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.


  1. 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.
  2. Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
  3. 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.
  4. Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.

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