The Mungo’s Jambalaya

Składniki

2 tsp. oil (25 mL)

2/3 cup chopped ham (150 ml)

1/2 cup Kielbasa (125mL)

1 1/2 cups chopped onions (375mL)

3 1/4 cup diced green peppers ( 175mL)

2 chicken breasts

28oz can diced tomatoes

3 cloves garlic

I tsp. hot pepper sauce

2 bay leaves

2 tsp. dried oregano

2tsp. thyme ( 10mL)

314 tsp. salt

1 1/2 tsp. pepper ( 7mL)

3 1/4 cup tomato sauce (175mL)

2 1/2 cup. chicken stock (625mL)

2 cups long grain rice ( 500mL)

1/2lb shrimp (250g)

Wskazówki

In large pot, heat oil over medium heat. Add ham and sausage; cook for 5 minutes.

Add onion and green pepper, cook about 3 minutes until softened.

Stir in chicken; cook over medium high heat stirring for 1 minute.

Mix in tomatoes, cook stirring frequently until chicken is tender, about 5 minutes.

Add garlic, hot pepper sauce, bay leaves, pepper.

Stir in tomato sauce; reduce heat and simmer for 3 minutes.

Add stock and bring to boil. Stir in rice.

Bake covered in 350 F (180°C) oven for 20 minutes until rice is tender. Stir in shrimp.

Bake, covered, 5 minutes longer or until shrimp is tender.