Iris Rideau's French Quarter Jambalaya

Recipe Ingredients

3/4 lb	340g / 11oz	Andouille or smoked sausage
		Olive oil - as needed
6		Chicken drumettes
3/4 lb	340g / 11oz	Peeled deveined shrimp
1/2		Green bell pepper - chopped fine
1/2		Onion - chopped fine
1/2 cup	73g / 2.6oz	Finely-chopped parsley
1		Garlic clove - chopped fine
1/4 cup	59ml	Canned tomato sauce
3 cups	120g / 4.2oz	Bay leaves (small)
1 teaspoon	5ml	Fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper
3 cups	711ml	Water
1 1/2 cups	240g / 8.5oz	Rice

Recipe Instructions

Halve sausage lengthwise and then slice crosswise. Saute sausage in large skillet with 1 teaspoon olive oil and remove. Without washing pan, saute chicken drumettes in additional 1 teaspoon olive oil and remove. Repeat with shrimp and remove.

Without washing pan, add 1 teaspoon oil and saute bell pepper, onion, parsley and garlic until lightly browned. Add tomato sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring to simmer.

Add 1 1/2 cups water, rice and sauteed sausage, chicken and shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20 minutes, stirring occasionally. Add 1 1/2 more cups water and continue to simmer, covered, until water is absorbed and rice is cooked, 45 to 60 minutes, stirring occasionally. Discard bay leaves.

This recipe yields 6 servings.

Each serving: 430 calories; 816 mg sodium; 94 mg cholesterol; 19 grams fat; 41 grams carbohydrates; 23 grams protein; 0.38 gram fiber.

Source:
The Los Angeles Times, 10-21-1998

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