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Shellie’s Skillet Jambalaya

Hello folks and welcome back to the All Things Southern kitchen.  One of my favorite things to do when time is short and our bellies are empty is to take a single skillet and make a delicious meal. Take my Skillet Jambalaya. I came in under the wire the other evening, surveyed what I had on hand and brought this dish to the table in about thirty minutes. You can do it, too. I slowed down and figured out what all I put in it and how I did it so I could show you. Ready? Let’s get cooking.

“Skillet Jambalaya”

½ pound smoked sausage sliced in bite size pieces
1 package cubed ham
2 chicken breasts, cooked and chopped into bitesize pieces
1 pound fresh shrimp, peeled and deveined (or frozen)
½ bag of frozen vegetable blend (onions, peppers, celery)
1 bunch green onions, chopped
2 cloves garlic, minced
1 small carton fresh mushrooms, washed and sliced (optional)
1 (14 ounce) can diced tomatoes, undrained
14 ounces of chicken broth
1 cup uncooked long grain rice
½ cup water
2 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper
Salt and Pepper to taste
 

We’ll begin by rubbing some cayenne pepper into two boneless chicken breasts and sautéing them in a bit of oil in our skillet. Once they’re cooked, we’ll remove them and dice them into bite size pieces.

 Next up, our cubed ham and sausage will go into our skillet. We’ll sauté’ them until we have a good sear going and then we’ll transfer them to the bowl holding our chicken. We should have some good juices left in our skillet by now. To this we’ll add a half bag of frozen seasoning blend, (that’s onions, peppers, and celery) and sauté them down with a bunch of chopped green onions. When they’re tender, we’ll add our minced garlic and cook another minute or so. Next up, we’ll stir in a cup of uncooked rice and our liquids: a can of diced tomatoes, 14 ounces of chicken broth, a ½ cup of water, and 2 tablespoons Worcestershire sauce.

We’ll bring this to a boil and then turn it down to a good simmer and put a lid on it. Cook until the rice is tender, fifteen to twenty minutes. Return the sausage, chicken, ham to the skillet along with a pound of fresh shrimp and our fresh sliced mushrooms. (You can consider the mushrooms optional, but we love their added flavor around here.) Salt and pepper to taste and cook another five minutes or until our shrimp are curled up and pink and the mushrooms are tender. That’s it y’all! I hope you’ll try my Skillet Jambalaya! It’s mighty good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

 

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