Jambalaya

  • 2 chicken breasts, beaten (tenderized) & cubed
  • 14 ounces (1 package) smoked sausage, sliced into 1/4 inch thick pieces
  • 28 ounces salad shrimp (pre-cooked, frozen; do not thaw)
  • 1 onion, diced
  • 4 teaspoons garlic, minced
  • 1 can (14.5 ounces) tomato, crushed
  • 1/2 pound green peas, frozen
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon ground Cheyenne pepper
  • 4 cups chicken broth (or 4 chicken bullion cubes & 4 cups water)
  • 1/2 teaspoon hot sauce
  • 2 teaspoons Worcestershire (Wooster) sauce
  • 1/4 cup vegetable oil
  • 2 cups rice, dry

Directions:

  1. In a Dutch oven or other large pot, heat oil over medium burner.
  2. Add onions; cook until translucent.
  3. Add chicken; cook through.
  4. Add Wooster and hot sauces. Add sausage and 1/2 of the Cajun seasoning, and cook for 3 minutes, stirring frequently. Add garlic and cook for 30 seconds to 1 minute.
  5. Add tomato and remaining dry spices. Cook for 3 to 5 minutes.
  6. Add water; bring to boil.
  7. Add rice, and mix well. Cover and cook for ten minutes over medium-low heat.
  8. Add shrimp and peas. Increase heat to medium-high for 3 to 4 minutes. Cover and cook for additional ten minutes.
  9. Turn off heat and let sit for 10 minutes.

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