Natchez Jambalaya Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Shrimp and sausage jambalaya.

    Main Ingredient:

    sausage

    Category:  Main Dish

    Cuisine:  Cajun

    Prep Time: 1 hour(s)
    Cook Time: 1 hour(s) 30 min

    Posted By:

    mimisrecipes

    Posted On:

    October 13, 2018

    Print Recipe

    Speak Your Mind

    *