Chicken & Shrimp Jambalaya
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Chicken & Shrimp Jambalaya
1 (3 pound) frying chicken, cut into serving pieces
Salt and pepper
2 Tbsp shortening
2 Tbsp flour
1 pound smoked sausage, diced
2 onions, chopped
1 green bell pepper, diced
3 cups tomatoes, peeled and diced
1 clove garlic, minced
2 cups shelled and deveined shrimp
3 cups water
1/2 tsp thyme
1/2 tsp hot pepper sauce
2 cups uncooked rice
1/4 cup fresh parsley, chopped
1/3 cup scallions, finely chopped
Season the chicken with salt and pepper and brown on all sides in shortening. Remove chicken and set aside.
Sprinkle the flour in the same skillet and cook, stirring constantly, until the flour turns light brown. Add the sausage, chicken, onions, green bell pepper, tomatoes, garlic and shrimp and cook, stirring, about 10 minutes. Add the water, 1-1/2 teaspoons salt, thyme, hot pepper sauce, 1/2 teaspoon
pepper and the rice. Bring to a boil and then cover and simmer about 30 minutes, or until the rice is tender. Stir in the parsley and scallions. Cook
5 minutes longer.
