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Category: Stews
Prep Time: Cook Time: Total Time:
4 slices bacon, halved, for garnish
6 spicy sausage links, cut into 1 inch slices
2 chicken breast halves, boned, skinned, and cut into 1/2 inch pieces
3 tsp Cajun seasoning, divided
1 cup cubed, cooked ham (1/2 inch cubes)
1 medium onion, peeled and diced
1 large green bell pepper, seeded and diced
4 stalks celery, diced
1/2 cup long grain rice
1 (14.5 oz) can chicken broth
1 (14 1/2 oz) can tomato sauce or seasoned, diced tomatoes for soup and stew
3 to 4 cups tomato juice
6 to 8 drops hot sauce, to taste
8 oz small raw shrimp, shelled, deveined
Salt and pepper, to taste
Fresh basil sprigs, for garnish
Place bacon into a large Dutch oven over medium heat, and cook for 5 to 6 minutes, turning, until browned and crisp. Drain on paper towels; crumble pieces and reserve. Remove and reserve all but 2 tbsp of pan drippings. Add sausage slices; saute for 3 to 4 minutes, stirring, until lightly browned. Remove to plate lined with paper towels.
Meanwhile, toss chicken pieces with 1 tsp Cajun seasoning; add to pan along with ham cubes; saute until golden, for 3 to 4 minutes. Remove to plate with sausage slices. Add reserved bacon drippings to pan as needed. Stir onion, peppers, celery, and 1 tsp Cajun seasoning into pan; cook until vegetables are soft, for 3 to 4 minutes. Add rice and remaining 1 tsp Cajun seasoning; cook, stirring, until rice is translucent, for 3 to 4 minutes.
Pour in broth, cover pan, and raise heat to medium high. Cook until rice is soft, for 10 to 12 minutes. Stir in tomato sauce, 3 cups tomato juice, and hot sauce to taste; lower heat and simmer, uncovered, for 5 minutes. Add more tomato juice, if necessary; soup should be the consistency of heavy cream. Return cooked meats to pan and add shrimp. Cook, uncovered, just until meats are hot and shrimp is pink, for 4 to 5 minutes. Taste and adjust seasoning. Ladle into heated bowls. Serve garnished with reserved bacon crumbles and basil sprigs. Serves 6 8
JAMBALAYA BOWL
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Category: Stews
Prep Time: Cook Time: Total Time:
4 slices bacon, halved, for garnish
6 spicy sausage links, cut into 1 inch slices
2 chicken breast halves, boned, skinned, and cut into 1/2 inch pieces
3 tsp Cajun seasoning, divided
1 cup cubed, cooked ham (1/2 inch cubes)
1 medium onion, peeled and diced
1 large green bell pepper, seeded and diced
4 stalks celery, diced
1/2 cup long grain rice
1 (14.5 oz) can chicken broth
1 (14 1/2 oz) can tomato sauce or seasoned, diced tomatoes for soup and stew
3 to 4 cups tomato juice
6 to 8 drops hot sauce, to taste
8 oz small raw shrimp, shelled, deveined
Salt and pepper, to taste
Fresh basil sprigs, for garnish
Place bacon into a large Dutch oven over medium heat, and cook for 5 to 6 minutes, turning, until browned and crisp. Drain on paper towels; crumble pieces and reserve. Remove and reserve all but 2 tbsp of pan drippings. Add sausage slices; saute for 3 to 4 minutes, stirring, until lightly browned. Remove to plate lined with paper towels.
Meanwhile, toss chicken pieces with 1 tsp Cajun seasoning; add to pan along with ham cubes; saute until golden, for 3 to 4 minutes. Remove to plate with sausage slices. Add reserved bacon drippings to pan as needed. Stir onion, peppers, celery, and 1 tsp Cajun seasoning into pan; cook until vegetables are soft, for 3 to 4 minutes. Add rice and remaining 1 tsp Cajun seasoning; cook, stirring, until rice is translucent, for 3 to 4 minutes.
Pour in broth, cover pan, and raise heat to medium high. Cook until rice is soft, for 10 to 12 minutes. Stir in tomato sauce, 3 cups tomato juice, and hot sauce to taste; lower heat and simmer, uncovered, for 5 minutes. Add more tomato juice, if necessary; soup should be the consistency of heavy cream. Return cooked meats to pan and add shrimp. Cook, uncovered, just until meats are hot and shrimp is pink, for 4 to 5 minutes. Taste and adjust seasoning. Ladle into heated bowls. Serve garnished with reserved bacon crumbles and basil sprigs. Serves 6 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.