Delicious Jumpin' Jambalaya Recipe from More Stoneware Sensations Cookbook

[stephgsl1]

Does anyone have the recipe for Jumpin' Jambalaya in the More Stoneware Sensations Cookbook?

I would LOVE to have it! Thanks so much!! :love:

 

[kcjodih]

Here you go!

Jumpin' Jambalaya
(More Stoneware Sensations Cookbook...pg 60)

1/2 cup green bell pepper, coarsely chopped
1/2 cup celery, coarsely chopped
1/4 cup onion, coarsely chopped
2 garlic cloves, pressed
1 (14 1/2 oz) can Italian-seasoned diced tomatoes, undrained
1 cup sliced kielbasa sausage or cubed ham
1 cup uncooked converted long-grain white rice
1/2 tsp dried oregano leaves
1/2 tsp paprika
1/2 tsp dried thyme leaves
1/4 tsp salt
1/8-1/4 tsp ground red pepper
1 (14 1/2 oz) can chicken broth
8 oz uncooked, medium fresh shrimp, peeled and deveined
1/2 cup frozen peas

Preheat oven to 400°F. With Food Chopper, coarsely chop bell pepper, celery and onion; place in Mini-Baking Bowl. Press garlic into Baking Bowl using Garlic Press. Add tomatoes, sausage, rice and seasonings; stir. Pour broth over rice mixture; cover with 8" Mini-Baker. Bake 55-60 minutes or until rice is tender and liquid has been absorbed. Carefully remove Baker from Bowl. Stir in shrimp and peas; cover. Let stand 10 minutes to cook shrimp until they turn pink.

Makes 4 servings

Cook's Tips: Recipe ingredients can be doubled and placed in the Stoneware Baking Bowl. Cover with Deep Dish Baker and bake as directed. Makes 8 servings

Substitute 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes, for shrimp. Combine chicken with rice mixture before baking.

 

[stephgsl1]

Thank you!!!

 

[ChefAnnCecile]

What is the mini baking bowl?

 

[Amanda Goode]

Hi there! As a fellow consultant, I am happy to share the recipe for Jumpin' Jambalaya from the More Stoneware Sensations Cookbook. It's a delicious and hearty dish that is sure to please any crowd. Here it is:Ingredients:
- 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (14.5 oz.) chicken broth
- 1/2 cup water
- 1 tbsp. Cajun seasoning
- 1 cup uncooked long grain white rice
- 1 lb. peeled and deveined large shrimp
- 2 tbsp. chopped fresh parsleyInstructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine chicken, sausage, onion, bell pepper, and garlic. Mix well.
3. In a separate bowl, combine diced tomatoes, chicken broth, water, and Cajun seasoning. Mix well.
4. Place stoneware casserole dish on a baking sheet. Layer rice on the bottom of the dish.
5. Pour half of the chicken and sausage mixture over the rice.
6. Repeat layers with remaining chicken and sausage mixture.
7. Pour tomato mixture over the top of the layers.
8. Cover and bake for 40 minutes.
9. Remove cover and stir in shrimp. Cover and continue baking for an additional 10 minutes, or until shrimp are pink and rice is tender.
10. Sprinkle with parsley before serving.Enjoy your Jumpin' Jambalaya and let me know how it turns out! Happy cooking! :chef: