Eggplant, Chicken, Sausage & Shrimp Jambalaya
2005-07-04- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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You won’t find this one in cookbooks, it’s an original from Ms Bert!!
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 sausage
- 6 chicken tenders cut in three
- 1 pound shrimp
- seasoning of your choice
- 2 cups brown rice precooked
- parsley
Directions
Step 1
Sauté the veggies in the olive on low to medium heat. This takes about 45 minutes to get the eggplant cooked nicely.
Step 2
At this time add the shrimp stock and simmer until reduced by over half.
Step 3
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.
Step 4
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.
Step 5
Once this is cooked, turn down fire and add your brown rice adding more broth if need to. Sprinkle with chopped parsley.
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