Jambalaya with Turkey Kelbasa, Chicken and Shrimp
Author: Keys to the Cucina
Serves: 6
- 14 oz turkey kelbasa, sliced thin
- 2 chicken breasts
- 2 tbs evoo
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapenos, finely diced
- 2 tsp salt
- 1 tsp thyme
- 1 tsp oregano
- 1 c white wine
- 1 bay leaf
- 1 14.5 oz can of diced tomatoes
- 1 6 oz can tomato paste
- 4½ c chicken stock
- 1½ c arborrio rice
- 20-25 shrimp, peeled and deveined
- Hot sauce for topping
- In a pot, place 1 tbs evoo and brown kelbasa on medium heat for 10 minutes. Remove from pot with slotted spoon and set aside.
- Add 1 tbs evoo, salt and pepper the chicken breasts and place them in the pan. Brown for five minutes on each side then set aside.
- Toss the onion, celery, and all the peppers in the pot and add salt, thyme, and oregano. Cook on medium to medium low for 10 minutes.
- Deglaze pan with white wine and cook for about two minutes. Add bay leaf, diced tomatoes, and tomato paste.
- Cook for an additional two minutes on medium. Cut up chicken breasts into bite size pieces, add kelbasa, chicken stock and rice and bring to boil.
- Once boiling, cover and simmer on low for 20 minutes.
- Toss in the shrimp during the last few minutes of cooking right before serving.
- Top with fresh parsley to serve and enjoy!
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/03/04/jambalaya-with-turkey-kelbasa-chicken-and-shrimp/
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