Hot and Spicy Jambalaya
By: Anonymous
Published: Thursday, December 10, 2009 - 3:23am

Ingredients




4 Chicken breast halves
1/2 pound Fully cooked smoked sausage, sliced into coins
1/2 pound shrimp, peeled deveined
 cup Cooking oil
1 lrg White onion, chopped
1 lrg Bell pepper, chopped
6 lrg Cloves of garlic, chopped
3 can (14 1/2 oz) chicken broth
3 cups Uncle Ben's long-grain white rice, uncooked
1 bn Green onions, chopped
2 can (14 1/2 oz) chopped tomatoes
1 tablespoon Tabasco sauce or Louisiana hot sauce (up to 2)
1/4 teaspoon Ground red pepper
1 teaspoon Seasoning salt
1 teaspoon Ground black pepper

Preparation

1 In a large saucepan or pot, boil the chicken breasts for about an hour until they're tender and the meat comes off the bone easily. Remove from water, set aside to cool. In a large stock pot or Dutch oven, begin cooking the chopped onion, bell pepper and garlic in the cooking oil on medium-to-low heat. While cooking, add the seasoning salt, black pepper, red pepper and Tabasco sauce and stir to mix evenly. This step will fill your kitchen with a terrific smell! When tender but not browned,add the rice and chicken broth. Bring to a boil, cover and simmer. While rice is cooking, remove the  2 Note: Don't drain the tomatoes - use the juice and all. Cover and simmer until the rice is fully cooked, the shrimp is pink and cooked, and the meat is hot. Serve with buttered French bread and additional Tabasco sauce on the table. Downloaded 


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