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Cajun Jambalaya #3

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  • 3 Chicken breast halves; skinned
  • 1 tb Cajun seasoning
  • 3 tb Melted butter
  • 3/4 lb Fresh shrimp; peeled and deveined
  • 2 tb Vegetable oil
  • 1/2 lb Smoked sausage; sliced
  • 1 Green pepper; chopped
  • 1 Onion; chopped
  • 1 tb Minced garlic
  • 1 cn Tomatoes; chopped (28 oz)
  • 1/2 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Cajun seasoning
  • 1 c Long grain rice; uncooked
  • 1 1/2 c Water


Place chicken in lightly greased baking dish. Sprinkle with Cajun seasoning. Bake uncovered at 375 degrees for 15 minutes. Drizzle melted butter over chicken and bake an additional 20 minutes or until tender. Cool and coarsely shred chicken. Set aside. Saute shrimp in hot oil until pink. Set aside. In a Dutch oven, saute sausage until browned. Add green pepper, onion and garlic. Saute until tender. Add tomatoes, salt, pepper and seasoning. Simmer 20 minutes, covered. Add rice and water to Dutch oven. Cover and simmer 15 minutes. Uncover and cook 10 more minutes or until rice is done. Stir in shrimp and chicken. Heat through. Yield: 6 servings.
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