Parade Magazine Cookbook Jambalaya Recipes

PARADE MAGAZINE COOKBOOK JAMBALAYA

Parade Magazine Cookbook Jambalaya image

I misplaced my cookbook, but found this on a recipe card I made for a friend. I do not add rice to this, which is probably traditional, but cook and serve the rice with the jambalaya ladled over it.

Provided by Clevergirl7

Categories < 60 Mins

Time 55m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons cooking oil
1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa)
1 lb chicken breast, cubed
2 small onions, chopped
1 large green pepper, chopped
1/2 teaspoon salt
1/2 cup celery, chopped
6 garlic cloves, minced
1 six ounce can tomato paste
2 twenty eight ounce cans diced tomatoes
1/4 teaspoon thyme
2 bay leaves
1 lemon, cut in wedges
1/4 teaspoon cayenne pepper
1 lb shrimp
1 bunch green onion, chopped

Steps:

Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
Add shrimp and cook for about 5 minutes.
Top with lemon wedges and sliced green onions.

Nutrition Facts : Calories 253.6, Fat 17.1, SaturatedFat 4.9, Cholesterol 95, Sodium 657.3, Carbohydrate 6.2, Fiber 1.6, Sugar 3.1, Protein 18.7

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