I thought that this was going to be a lot more difficult than it was but it came out delicious and everyone asked for seconds! I love it because I was able to used leftover roasted chicken!
Chicken, Shrimp & Sausage Jambalaya
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 3 cups water
- 14 oz Diced Tomatoes with chilis
- 8 oz can tomato sauce
- ¼ lb smoked sausage, cut into slices
- ¾ lb shrimp, peeled and deveined
- 1½ lbs chicken, cooked and cubed (I used leftover roasted chicken)
- ½ white onion, diced
- 1 can corn, drained
- 1 tbs chicken bouillion granules
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- 2 bay leaves
- Red Pepper Flakes, to taste
Instructions
- In a large heavy pan, combine the sausage, chicken, water, tomatoes, tomato sauce, onion, bouillion, garlic powder, black pepper, salt and bay leaves (basically everything except the shrimp).
- Bring to a boil over medium-high heat. Cover and reduce heat and simmer for 15-20 minutes.
- Add the shrimp and cook an additional 5-10 minutes until the shrimp are done.
- Serve over hot rice.
This looks really delicious!
Thanks for joining Cooking and Crafting with J & J!