Apr 192015
 

 

Jambalaya

2 tablespoons olive oil
1/2 pound andouille sausage
1/2 pound shrimp, uncooked
1 chicken breast, cooked and shredded or diced
1 medium onion, diced
1 red pepper, diced
3 cloves garlic, minced
32 ounce can chopped tomatoes
1 cup V8 brand vegetable juice
2 bay leaves
hot sauce, to taste

Heat oil in a large saute pan or large pot. Add andouille sausage, and saute about 5 minutes until lightly browned. Add onion, peppers and garlic, and cook, stirring, about 5 minutes just until vegetables are soft.

Add tomatoes, V8, bay leaves and hot sauce, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for at least 30 minutes to develop flavors and reduce to a desired sauce consistency. If necessary, add water while cooking to prevent the sauce from getting to dry.

Add the uncooked shrimp and cooked chicken 5-10 minutes before serving. Cook shrimp until pink.  Serve over rice.

Makes 4 servings.

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