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Eggplant , Chicken, Sausage & Shrimp JambalayaMain Dishes & Casseroles
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Submitted by Alberta Bert LeBlanc
on Monday, July 04, 2005
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| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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You won't find this one in cookbooks, it's an orginal from Ms Bert!! |
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| Ingredients |
| 1 onion chopped |
1 bell pepper chopped |
| 1 clove garlic crushed |
1 large eggplant cubed |
| olive oil |
1- 2 cups chicken broth |
| 2 cups shrimp stock made from shrimp peelings |
1 link smoked sasuage |
| 6 chicken tenders cut in three |
1 pound shrimp I used a higher count shrimp, so had about 30 shrimp |
| seasoning of your choice |
2 cups brown rice precooked |
| parsley |
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| | | Directions | Sauté the veggies in the olive on low to medium heat. This takes about 45 minutes to get the eggplant cooked nicely. At this time add the shrimp stock and simmer until reduced by over half. For the shrimp stock, boil the shrimp peelings with onions, carrots & celery; add some Old Bay Seasoning. Boil for a good while and when cool strain well. You can either use right away if needed or bag it in zip loc and freeze for another time. Add sausage (I used a local brand, turkey flavored)and chicken and cook down for about 35-40 minutes, add shrimp and cook until no longer pink. Once this is cooked , turn down fire and add your brown rice adding more broth if need to. Sprinkle with chopped parsley. Serve with salad & a garlic bread.
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