Chicken And Shrimp Jambalaya Recipe - Cooking Index
Chicken And Shrimp Jambalaya Recipe - Cooking Index
| 1 lb | 454g / 16oz | Medium shrimp - peeled and deveined |
| 1 lb | 454g / 16oz | Boneless skinless chicken breasts |
| 3 teaspoons | 15ml | Olive oil - divided |
| 5 | Garlic - minced | |
| 1/2 cup | 73g / 2.6oz | Shallots - finely chopped |
| 1 cup | 146g / 5.1oz | Fennel bulb - finely chopped (small) |
| 2 cups | 220g / 7.8oz | Carrots - finely chopped (small) |
| 1/4 cup | 15g / 0.5oz | Green onions - chopped |
| 1 cup | 146g / 5.1oz | Red bell pepper - chopped (medium) |
| 1 cup | 146g / 5.1oz | Green bell pepper - chopped (medium) |
| 1 cup | 62g / 2.2oz | Canned chopped tomatoes |
| 1/4 cup | 23g / 0.8oz | Fresh parsley - minced |
| 2 teaspoons | 10ml | Fresh thyme leaves |
| (or 1/2 teaspoon dried thyme - crushed) | ||
| 8 | Basil leaves - minced | |
| (or 1 teaspoon dried basil - crushed) | ||
| 2 | Bay leaves | |
| 1 cup | 237ml | Beer |
| 1/4 cup | 59ml | Tomato paste |
| 2 tablespoons | 30ml | Worcestershire sauce |
| 1 teaspoon | 5ml | Salt - or to taste |
| 1/4 teaspoon | 1.3ml | Freshly ground black pepper |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1 teaspoon | 5ml | Fresh ginger root - grated |
| 3 cups | 711ml | Clam juice - divided |
| 1 cup | 160g / 5.6oz | Uncooked long-grin white rice |
| 2 teaspoons | 10ml | Grated lemon zest |
1. Cut each shrimp into thirds. Pound the chicken thin with a mallet, and cut into thin strips. In a Dutch oven, saute the shrimp and chicken in 1 teaspoon oil over medium heat for 2 minutes, or until shrimp turns pink, tossing to cook evenly. Remove and set aside.
2. Add the remaining 2 teaspoons oil and cook the garlic 1 minute. Add the shallots, fennel, carrots, green onions and bell peppers to the pan and cook 5 minutes.
3. Add the tomatoes, parsley, thyme, basil and bay leaves; simmer, uncovered, 15 minutes. Stir often.
4. Mix in beer, tomato paste, Worcestershire, salt, pepper, cayenne, ginger and 1 cup clam juice. Cook 25 minutes, or until the mixture looks like a thick puree.
5. Add the remaining 2 cups clam juice and bring to a boil. Stir in the rice, mixing evenly. Add lemon zest and simmer, covered, for 15 minutes, or until rice is firm but tender.
6. Mix in the shrimp and chicken and heat through for 10 minutes. Cover and set aside 15 minutes. remove the bay leaves before serving.
Source:
"Down Home Wholesome" by Danella Carter
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