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Chicken and Shrimp Jambalaya

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Scroll down to see more jambalaya recipes.

Ingredients:

  • 3 to 4 pounds chicken pieces
  • 1/4 cup vegetable oil
  • 1 green bell pepper, chopped
  • 1 small red bell pepper, chopped, optional
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups long-grain rice, uncooked
  • 2 teaspoons salt
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon Tabasco sauce
  • 3 cups water
  • 8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp

Preparation:

Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender. Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.
Jambalaya recipe serves 6.

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