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Jambalaya
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| Jambalaya I | |
| 5 | Celery ribs, trimmed, sliced |
| 2 | Bell peppers, stemmed, cored, seeded |
| 1 Medium | Red onion, peeled, quartered |
| 1 Medium | White onion, peeled, quartered |
| 1 Medium | Yellow onion, peeled, quartered |
| 1 Head | garlic, separated into cloves, the cloves peeled |
| 1 Small Bunch | fresh basil, (or 2 tablespoons dried) |
| 1 Small Bunch | fresh oregano, (or 2 tablespoons dried) |
| 1/2 Bunch | Fresh thyme, (or 2 tablespoons dried) |
| 3 Can (28 ounces each) | tomatoes, diced |
| 2 Cup | Sun-dried tomatoes, cut into pieces |
| 2 Pound | Boneless chicken, cut into pieces |
| 1 Pound | Wing-ettes, (wings without the tips) |
| 5 | Bay leaves |
| 4 Tablespoon | Pure mild chile powder |
| 2 Pound | Andouille sausage |
| 2 Pound | Peeled, deveined tiger shrimp |
| Salt | |
Hot steamed rice
Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes.
While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice.
PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat (6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.
# of Servings: 10
Courtesy of Town Compass®
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