I am a real seafood lover. When I get the chance to incorporate it into a dish, I will. I also love Paella and Jambalaya. This dish is kind of a "poor man's" version of a combination of those two dishes. I can't decide what to call it. Maybe "Jambalella"? Whatever you call it, don't for get to call me to dinner when you are serving it! The flavors are delicious.
Begin by dredging chicken, I used thighs, in a seasoned flour mixture and then browning the chicken in olive oil.
While the chicken browns, chop up a small onion and a bell pepper. I used yellow, but you could use any color you would like. After the chicken is brown, move it to one side of the skillet and add the onion and pepper to the pan juices and saute.
While those vegetables soften, slice up your smoked sausage and add it to the mix, then chop a large tomato and add it as well.
At this point, sprinkle on top 1 T. chicken flavored tomato bouillon, oregano, rice and water. Cover the skillet and let everything cook for about 20 min. During the last 10 min. add the shrimp. When the shrimp is pink and the rice is done, you are ready to serve!
Here is a printable version of the recipe:
Hope you love it as much as we did!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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