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Louisiana-Style Jambalaya

Microwaverina's picture
  Olive oil/Bacon drippings 2 Tablespoon
  Onion 1 Cup (16 tbs), chopped
  Green pepper 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Boneless skinless raw chicken 1⁄2 Pound, cut into pieces
  Smoked sausage 1⁄4 Pound, cut into 1/2-inch pieces
  Regular long grain rice 1⁄2 Cup (8 tbs) (Uncooked)
  Vegetable juice 1 1⁄2 Cup (24 tbs) (V8)
  Hot sauce/1 teaspoon hot pepper sauce 2 Tablespoon (Louisiana Style)
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Bay leaf 1
  Medium shrimp 1⁄2 Pound, shelled and deveined
  Chopped parsley 1⁄4 Cup (4 tbs)

.1. In 3-quart microwave-safe casserole, combine oil, onion, green pepper and garlic. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in chicken, sausage, rice, "V8" juice, hot sauce, thyme and bay leaf. Cover; microwave on high 10 minutes or until bubbling, stirring once during cooking. Stir again.
3. Reduce power to 50%. Cover; microwave 10 minutes or until rice is nearly done. Stir in shrimp and parsley. Cover; microwave at 50% power 5 minutes or until most shrimp are opaque, stirring once during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque. Remove bay leaf.

Recipe Summary

Difficulty Level: 
Side Dish

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