Bayou Chicken and Shrimp Jambalaya

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Bayou Chicken and Shrimp Jambalaya
Bayou Chicken and Shrimp Jambalaya
2 tbsp. butter
1 lb. Raley's boneless, skinless chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
3 green onions, sliced
1 large onion, chopped
3 cups chicken stock or reduced-sodium broth
1½ cups Raleys Long Grain Rice
1 (14½ - oz.) can fire-roasted diced tomatoes
2 tsp. Cajun seasoning
1 tsp. dried thyme leaves
1 tsp. oregano leaves
1 tsp. Tabasco Sauce
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 lb. small or medium raw shrimp, peeled and deveined
Pepper to taste
Salt to taste

Prep: 15 minutes, Cook: 45 minutes, Serves: 6

1. Melt butter in a large stockpot. Add chicken and cook over medium-high heat for 5 minutes, stirring frequently. Add garlic, green onions and chopped onions; cook for 10 minutes more or until vegetables are lightly browned.

2. Add stock, rice, tomatoes and seasonings and bring to a boil. Reduce heat and simmer, covered, for 20 minutes; remove from heat and let stand for 5 minutes.

3. Stir in bell pepper and tuck shrimp into rice; cover and cook for 5 minutes more or until shrimp are pink. Season to taste with salt, pepper and additional Tabasco Sauce, if you like. 

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