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| CHICKEN AND SHRIMP JAMBALAYA |
| 2 servings |
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| INGREDIENTS |
1/2 lb skinless chicken breast
5 large shrimp, diced with heads removed and peeled
5 medium clams
1 large sausage divided into 8ths
1/2 T bacon fat or lard
1/8 C all-purpose flour
1/2 green bell pepper, sliced
1 large tomatoes, skinned and chopped
1 garlic clove, crushed
1/2 t chopped fresh thyme
1/2 C long grain rice
3 dashes Tabasco sauce (more if preferred)
1 bunch scallions, finely chopped
1 T chopped fresh parsley
to taste salt and black pepper
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| METHOD |
| Cut chicken into pieces and season with salt and black pepper.
Under medium heat melt the bacon fat or lard, then add diced shrimp
and clams.
Once the shrimp and clams are sautéed and the the chicken and
sausage pieces are browned all over, transfer them to a plate.
Reduce heat; sprinkle the flour onto the fat in the pan.
Stir continuously until roux, light golden brown.
Return the chicken and sausage pieces to the pan, add garlic, thyme,
red bell peppers and tomatoes then cook slowly, stirring often for 10
minutes, then stir in the shrimp and clams.
Stir rice into a pan with one and half time the rice volume in cold
water season with salt, black pepper and Tabasco sauce.
Bring to a boil, lower heat then cook until the rice is tender and the
liquid absorbed.
Add a little extra boiling water if the rice looks like it is drying out
before it is cooked.
Pour jambalaya mixture over cooked rice.
Garnish finished dish with scallions and parsley, serve and enjoy! |
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