Jambalaya Stir-Fry on Cajun Rice
Ingredients:
1
cup uncooked converted rice
1
can (16 ounces) diced tomatoes, undrained
1/2
cup finely chopped celery
2
teaspoons chicken bouillon granules
1
bay leaf
1/2
pound andouille sausage, cut into 1/4-inch rounds*
1-1/2
cups chopped onions
1
cup chopped green bell pepper
1/2
pound raw large shrimp, peeled and deveined
1/2
pound boneless chicken breasts, cut into 1-inch pieces
3/4
teaspoon dried thyme leaves
1/4
cup chopped fresh parsley
1
teaspoon salt
1/2
teaspoon ground red pepper
1/2
teaspoon paprika
Hot pepper sauce
Preparation:
1.
Bring 1-3/4 cups water to a boil in medium saucepan. Add rice, tomatoes and their liquid, celery, bouillon granules and bay leaf. Return to a boil; reduce heat, cover tightly and simmer 20 minutes or until all liquid is absorbed. Remove and discard bay leaf.
2.
Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
3.
Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
4.
Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.
YUMM-O