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Oven Version Jambalaya
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Brief Description
Different way to prepare a Louisiana favorite.
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Main Ingredient
See below - too many to list here
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Category: Fish or seafood
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Cuisine: Cajun
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Prep Time: 0 min(s)
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Cook Time: 0 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: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - Extra virgin olive oil
- 12 - Skinless, boneless chicken thighs Cut into 1 1/2-in pieces
- 8 - Cooked ham Cubed
- 8 - Kielbasa Cut into 1-in. pieces
- 2 stalks - Celery Finely chopped
- 1 whole - Medium red onion Cut into thin wedges
- 3 cloves - Garlic Minced
- 1 cans - 28-oz. Diced tomatoes Undrained
- 1 cups - Uncooked converted rice
- 1 cups - Reduced-sodium chicken broth
- 1 whole - Medium green bell pepper Chopped
- - 2-3 tsp. Cajun seasoning
- 2 whole - Bay leaves
- 1 pounds - Fresh or frozen large shrimp w/ tails Peeled, deveined and thawed, if frozen
- 6 whole - Green onions Finely chopped
- 1/2 cups - Fresh flat-leaf parsley Chopped
Directions:
1. Heat oven to 350. In an oven-going 4-5-qt. Dutch oven, heat 1 T oil over medium-high heat. Add chicken and cook until browned, about 4 min., turning occasionally; transfer to a plate. Add ham and kielbasa to Dutch oven; cook until lightly browned, about 3 min. Transfer to plate w/ chicken.
2. Add remaining 1 T oil to Dutch oven. Add celery, onion and garlic; cook just until softened, about 4 min. Stir in tomatoes, rice, broth, bell pepper, Cajun seasoning and bay leaves. Add chicken, ham and kielbasa and bring to a boil.
3. Cover and bake until liquid is absorbed and rice is nearly tender, about 35 min. Rinse shrimp; pat dry w/ paper towels. Stir into rice mixture. Cover and bake until shrimp is opaque, 5 to 10 min., stirring once. Discard bay leaves. Sprinkle w/ green onions and parsley.
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