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Full Online Book HomeLearning KitchenCajunandcreole - Chicken And Shrimp Jambalaya
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Cajunandcreole - Chicken And Shrimp Jambalaya Post by :gfranklin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2813

Click below to download : Cajunandcreole - Chicken And Shrimp Jambalaya (Format : PDF)

Cajunandcreole - Chicken And Shrimp Jambalaya

3 tablespoons vegetable oil
8 ounces andouille or other garlic sausage, cut in 1/4 inch thick slices
4 skinned boned chicken thighs (about 1 1/4 pounds), cut in narrow strips
2 cups chopped onions
1 yellow bell pepper, chopped
8 scallions, chopped, divided
4 tablespoons minced flat leaf parsley, divided
1 tablespoon minced garlic
2 bay leaves
1 can (16 ounces) whole tomatoes, undrained
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
Pinch of ground cloves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup raw long grain white rice
2 cups chicken broth or water
1 pound small or medium size shrimp peeled and deveined

In Dutch oven, heat oil over medium heat till hot but not smoking.

Add sausage, saute 5 minutes or till brown at edges; remove to a large bowl.

Add chicken in batches and saute 10 minutes or until golden brown; add to sausage in bowl.

Add onions, bell pepper, 3/4 of scallions, 3 tablespoons parsley, garlic and bay leaves to pot.

Cook stirring 5 minutes scraping up browned bits in bottom of pot.

Add tomatoes and their juice along with remaining seasonings.

Cook stirring 3 minutes breaking up tomatoes with a wooden spoon.

Return sausage and chicken to pot; stir in rice and broth.

Bring to a boil, reduce heat, cover and simmer without stirring, 30 minutes or until tender and moist, not soupy.

Remove from heat, stir in shrimp, cover and let stand 10 minutes.

To serve, discard bay leaves, ladle Jambalaya into deep bowls and sprinkle with remaining scallions and parsley.

Serves 6
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2 Tbsp. plus 1 1/2 tsp. Paprika 2 Tbsp. Garlic Powder 1 Tbsp. Salt 2 Tbsp. Onion Powder 1 Tbsp. Dried Oregano 1 Tbsp. Dried Thyme 1 Tbsp. Cayenne Pepper 1 Tbsp. Pepper Method: Combine all ingredients. Store in an air tight container. Use to season chicken, seafood, steaks, or vegetables.

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3 boneless chicken breasts, cut 1/2 lenthwise 1/2 Tbl. soft butter 1 Tbl. teriyaki sauce 4 oz. mozzarella cheese, cut into 6 sticks 1/3 Cup flour 1 egg beaten 2/3 Cup Italian bread crumbs 6 oz. cooked pasta 1/2 Cup butter 2 Tbl. parsley, chopped 1/2 tsp. thyme 1/2 tsp. basil 1/4 Cup tasso, chopped thin 1 Cup whipping cream 1/2 Cup white wine Preheat oven to 350° F.Pound the chicken breast flat. Rub with butter, season with black pepper and teriyaki sauce, top with 1 cheese stick. Pull chicken over cheese, jelly roll style. Secure with toothpick. Roll chicken in