Heather's Jambalaya

This recipe is a combination of quite a few recipies I found on the internet. A few changes were made based on what I had on hand (didn't want to run to the store). The changes (minute rice, etc) worked fantastic for us, and enabled us to freeze the leftovers for a meal on another day. Steve gave this meal a 3 (on a scale of 1-3, 1 being..."I'd prefer it if we never ate this again", and 3 being "definitely make this again!")


1 tablespoon olive oil
2 large onions, chopped
3 cloves garlic, minced
2 stalks celery, diced
1 (14.5 ounce) cans stewed tomatoes (undrained)
1 (14.5 ounce) can chili tomatoes (undrained)
2 boneless chicken breast, cooked and diced
1 pound smoked sausage, sliced
¼ teaspoon garlic powder
1 tablespoon hot sauce
1 teaspoon Cajun seasoning
Salt and pepper to taste
3 ½ cups instant rice (Minute Rice)
1 (14.5 ounce) can of broth + 2 cans of water
4 chicken flavored bouillon cubes
1 pound large shrimp, peeled and deveined


On medium heat, heat oil in deep skillet. Cook onion, garlic, and celery in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, Cajun seasoning, salt, and pepper. Stir in rice. Pour in broth, bouillon cubes, and water.

Cover skillet. Cook on medium to high heat for about 20 to 25 minutes, or until rice is almost tender and the majority of the liquid is absorbed. Add shrimp during the last 5 minutes of cooking.

Serve with bread and hot sauce.

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