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Source: Burt Wolf's Local Flavors, Chicago
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 6 servings
Recipe courtesy of Chef Robert Childers
House of Blues, Chicago, Illinois
3 tablespoons vegetable oil
2 boneless, skinless chicken breasts, cut into 1--inch cubes
2 boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 rib celery, chopped
1 clove garlic, minced
1/4 cup chopped parsley
8 ounces Andouille or kielbasa sausage, sliced
1 teaspoon Cajun spice
1/2 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 1/2 cups converted rice
2 cups chicken stock
1 cup tomato sauce
1/2 pound small raw shrimp, peeled, cleaned and deveined
Chopped parsley for garnish
In a large heavy dutch oven over medium high heat, heat the oil and brown the chicken breasts and thighs for 5 minutes. Add the onion, bell pepper, celery, garlic, and parsley and cook for 5 minutes longer. Add the sausage, Cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock, and tomato sauce, and bring to a boil.

Reduce the heat to medium low, cover and cook for 30 to 35 minutes. Gently nestle the shrimp into the rice 5 minutes before the jambalaya is finished.

When ready to serve, fluff the rice with a fork. Garnish each serving with chopped parsley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Jammin' Jambalaya
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 547
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 47g
Sodium: 927mg
% Cal. from Fat: 33%
Cholesterol: 147mg
Protein: 42g
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