CREOLE TRINITY- 2 parts onion to 1 part bell pepper and 1 part celery.
Rub shrimp and chicken in creole seasoning and let sit for a few minutes. Heat a large wok and oil it well over high heat. In the heated wok sautee Mire Poix about 3 minutes. Add garlic, tomato and bay leaves and sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes. Adjust seasonings. Hold for service at 145 degrees. Serve in deep plates or bowls, with crusty bread.
I am sorry I didn't get to try this, but seafood allergies prohibited! Everyone else enjoyed!
Originally Submitted
7/4/2012
0 Out of 5 from
0 reviews
You can add this Seafood Jambalaya Stew recipe to your own private DesktopCookbook.
