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Natchez Jambalaya
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Brief Description
Shrimp and sausage jambalaya.
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Main Ingredient
sausage
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Category: Main Dish
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Cuisine: Cajun
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Prep Time: 60 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mimisrecipes
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Posted On: Oct 13, 2018
Number of Servings:
Ingredients:
- 6 tablespoons - vegetable oil
- 1 pounds - sausage cut into 1/2-inch slices
- 3 1/2 pounds - boneless chopped chicken diced in 2-inch pieces
- 1 teaspoons - cayenne pepper
- 3 stalks - celery thinly sliced
- 2 - large onions chopped
- 2 - large green bell peppers diced 3/4-inch pieces
- 6 cloves - garlic minced
- 1 tablespoons - dried thyme
- 3 cups - long grain rice
- 3 cans - 16 oz. Italian plum tomatoes
- 3 1/2 cups - chicken stock
- 2 cups - bottled clam juice
- 1 pounds - medium shrimp peeled, deveined
- - Tabasco sauce
- - salt
- 1 bunches - green onions thinly sliced, garnish
Directions:
Saute sausage in oil; reserve.
Sprinkle chicken with cayenne, and saute. Remove and reserve.
Add celery, onions, green pepper and garlic to skillet; saute 5 minutes. Stir in thyme and rice. Divide mixture between two 9-x-13-inch baking dishes.
Drain juices from 1 can tomatoes and place in large saucepan. Add remaining canned tomatoes with juices, 2 cups of chicken stock, and clam juice. Bring to a boil, breaking up tomatoes with spoon.
Divide this between the 2 baking dishes. Bake 35 minutes.
Remove from oven and arrange shrimp, sausage and chicken over rice (if dry, add more of the chicken stock). Cover and bake 15 minutes.
Season with tabasco and salt. Sprinkle with green onions.
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