CAJUN STYLE JAMBALAYA

CAJUN STYLE JAMBALAYA image

Yield 2

Number Of Ingredients 27

1 skinless chicken thighs
3 medium Prawns
5 pcs Mussels
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Olive oil as needed
12 ounces Andouille or chorizo sausage, cut into medium dice
1 green bell pepper, chopped
5 Asparagus
3 florets of Broccoli
1 tablespoon green peas
2 jalapeno peppers, chopped
1 medium onion, chopped
1 batch scallions, chopped (Spring Onion)
3 celery ribs, chopped
6 cloves garlic, chopped
6 cups chicken broth
3 cups long grain rice
2 tablespoons paprika
1/2 teaspoon onion
1/2 teaspoon garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
2 bay leaves

Steps:

METHOD Trim the fat from the chicken thighs and then cut them into quarters. Season Heat olive oil in a large pot, and brown chicken on each side. Remove chicken with a slotted spoon, set aside and then brown sausage, Prawns and Mussels with salt, pepper, and cayenne pepper. Remove sausage, Prawns, Mussels and sauté peppers, onions, scallions, and celery. Do not drain fat between each item. Use it to sauté the next item and add flavor to the final dish. Sauté vegetables until soft. One minute before they are done add the garlic. Then add the Meats and Seafood, broth, rice and seasonings Cover, bring to a boil. Simmer for 15 minutes. Serve in Crisp Wonton Shell. Even you can make The vegetarian version of jambalaya is with out the meats and seafood

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