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JambalayaSpicy Jambalaya

3 Chicken breasts
1 Large bag of Cooked Frozen Shrimp
3 Green Peppers
1 Large White Onion
1 16 oz can of Diced Tomatoes with Chiles
1 medium Jar of Salsa
4 packages of Johnsonville Smoked Sausage (Andouille Sausage is also very good with this recipe)
2 tablespoons of Chili Powder
1 Tablespoon of Cayenne Pepper
1 Tablespoon of Ground Red Pepper
2 Tablespoons of Cumin
1 Tablespoon of Onion Powder
Lawry's Seasoning Salt
Tabasco
approx 1/4 cup of Soy Sauce
approx 1/4 cup of Worcestershire Sauce
3 cups of Minute White Rice
3 cups of Swanson Chicken Broth

I like to dice the Sausage, Peppers, Onion, Chicken and Pull the tails off of the shrimp beforehand, to prep and save time.

In a Large pot, put diced Smoked Sausage, Onions, and Green Peppers, sprinkle with Lawry's Seasoning Salt, and saute until it sizzles and add chicken and cook until veggies are tender, and the chicken is no longer pink. turn off heat, and stir in rice- mix thoroughly. Add 1 Jar of Salsa, can of Diced tomatoes with Chiles (undrained), chicken broth, Worcestershire Sauce, Soy Sauce, and Seasonings and Tabasco Sauce (to taste, not everyone like it this spicy!), and Simmer covered on medium heat, stirring occasionally. Approx 20 minutes. Add shrimp and cook for 2 minutes.

*if you pull the tails off of the shrimp, instead of cutting them off, you get more of the meat- and adding them last they aren't over cooked*

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