Fat Fish Blue's Jambalaya

[marlaoh]

Fat Fish Blue's Jambalaya

Whole fryer chicken cut into 8ths

1 lbs andouille sausage sliced

¼ inch10- 16/20 peeled shrimp

1 qt chicken stock

½ lbs diced onion

½ lbs diced celery

½ lbs diced bell pepper

2 cups crushed tomatoes

1 tsp chopped garlic

1 tsp Cajun seasoning

1& ½ cup long grain rice


Cooking Process:

Brown chicken on all sides in enough vegetable oil to cover bottom of pan at medium high heat. Add andouille sausage and cook for 4 minutes. Add celery, opinions, peppers and garlic and cook for 4-5 minutes, then add in crushed tomatoes and cook for an additional 5 minutes. Stir in Cajun seasoning and chicken stock, bring to a boil and add rice, then turn down to a simmer and cook while stirring for 12-15 minutes or until rice is cooked through. Add in shrimp and cook for 4-5 minutes or until shrimp is cooked through. Adjust seasoning with salt and pepper. You may need to add additional stock during the cooking progress if the stock is absorbed to quickly before the rice is finished cooking.



PRESENTATION:



GARNISH:


Sprinkle edge of dish with fresh chopped parsley and Cajun spice mix.