|
|
|
Seafood Jambalaya
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium |
Ingredients
1 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 Tablespoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
48 ounces (three 16 ounce cans) gf chicken broth
1 Tablespoon olive oil + more if needed
1 skinless, boneless chicken breast, cubed
2 links or 6-7 ounces gf andouille sausage, cut into 1/2 slices or crumbled
8 large shrimp, peeled and deveined, with tails intact
6 oz. salmon fillet, skin removed and cut into 1 inch cubes
2 cups onion, chopped
1 cup red bell pepper, chopped
1 cup canned diced tomatoes, undrained
1 teaspoon paprika
3 garlic cloves, minced
3 cups uncooked arborio rice
1 cup frozen peas
|
|
Directions
In a small bowl combine parsley, 1/4 cup lemon juice, 1 tablespoon olive oil and
2 minced garlic cloves; set aside.
In a large saucepan combine water, saffron and broth; bring to a simmer. Do not boil. Keep broth warm over low heat.
In a large skillet heat 1 tablespoon oil over medium-heat. Add chicken and saute
2 minutes; set aside.
Add sausage and saute until browned; set aside.
Add shrimp and saute 2 minutes; set aside.
Add salmon and cook until just cooked through; set aside. (Note: you can place all partially cooked meat onto one plate until ready to assemble.)
Reduce heat to medium-low. Add onion and bell pepper, saute 15 minutes, stirring occaisionally. Add tomatoes, paprika and
3 garlic cloves, cook for 5 minutes. Add rice, cook 1 minute, stirring constantly.
Stir in parsley, lemon and garlic mixture, broth, chicken, sausage and peas. Bring to a low boil and cook for 10 minutes. Add the salmon to the mixture and stir briefly to incorporate. Arrange shrimp, heads down in rice mixture and cook 3 minutes, until shrimp are done. Remove from heat and cover with a towel and let stand for 10 minutes. Serve. |
|
|
|
|
ADVERTISEMENT
Fish & Shellfish
All Categories
|
|
