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GW'S Jambalaya
by: Grant
Hummer
Ingredients:
1/4 cup olive oil
1 lb smoked sausage, sliced
1 cup onions, chopped
1 cup bell peppers, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 garlic cloves, minced
1 (16 ounce) can tomatoes, drained but save
1 1/2 cups stock or water
1 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 cup rice, converted
1 1/2 tablespoons worcestershire sauce
2 lbs shrimp, peeled and deveined
3/4 lb chickens, cooked and cubed
Preparation:
In a heavy Dutch oven, saute sausage until lightly browned. Remove from pot.
Saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
Add tomatoes, thyme, cayenne pepper, black pepper and salt. Cook for 5 minutes.
Stir in rice.
Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
Bring to a boil, reduce to a simmer.
Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
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