| Easy Jambalaya 1 lb. Kielbasa sausage, cut in 1 or 2 inch pieces 1 or 2 chicken breast, cut in 1 or 2 inch pieces 1 T Cajun (creole) seasoning 1/4 lb. bacon, cut into 1 inch pieces 1 onion, diced 1/2 cup diced celery 1 green pepper, diced (you can substitute a pablano if desired) 3 cloves garlic, minced 1 - 15 oz. can diced tomatoes, undrained 1 - 14 1/2 oz can chicken broth 1 tsp. hot sauce 1 tsp. Worcestershire 1 cup long grained rice, uncooked 2 bay leaves 1/2 to 1 lb. shrimp, peeled or not, your choice 1 tsp. Cajun seasoning Preheat the oven to 350 Mix the Kielbasa and the chicken pieces with the Cajun seasoning and mix well. Set aside. In a large skillet, cook the bacon. As the bacon starts to brown, add the onions, celery and peppers. Cook until the vegetables are tender and the bacon is browned, adding the garlic the last few minutes. Remove from the heat and set aside. In a bowl, combine the diced tomatoes, chicken broth, Worcestershire and hot sauce. Set aside. Sprinkle the remaining 1 tsp. Cajun seasoning over the shrimp and toss to coat. Set aside. Spray a 9 x 13 baking pan with cooking spray. Spread the rice over the bottom of the baking pan evenly. Toss in the bay leaves. Distribute the Kielbasa and chicken pieces evenly over the rice. Spoon the bacon and onion mixture over the meats evenly. Pour the tomato, chicken broth mixture over everything. Cover tightly with foil and bake for 50 minutes. Remove from the oven, uncover and add the shrimp. Cover and bake for 10 more minutes. Remove from the oven and let rest 10 minutes before serving. Serve with a salad and some French Bread or Corn Bread |
