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Preparation time: 15 minutes Total time: 45 minutes 4 servings1/4 cup CRISCO Oil, divided 1 large onion, peeled and diced 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 green or red bell pepper, seeds and ribs removed, cut into 1-inch squares 1 boneless, skinless chicken breast, rinsed, patted dry and cut into 1-inch cubes 1/3 pound smoked sausage (such as kielbasa or turkey kielbasa), cut into 1/4-inch slices 1/2 a 10-ounce package yellow rice (or 1 -1/4 cups uncooked white rice) 1 can (14-1/2 ounces) chicken stock or broth 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup fresh or frozen peas 1/2 pound peeled and deveined shrimp (see Note) Heat oven to 375ºF. Heat the Crisco Oil in a large oven-proof skillet with a lid over medium-high heat. Add onion, garlic and bell pepper. Sauté for 3 minutes, or until the onions are translucent. Add chicken and sausage. Sauté for 3 minutes or until the chicken is lightly browned. Add rice. Stir for 1 minute. Add stock, Italian seasoning, salt and pepper. Bring to a boil. Cover pan. Bake at 375ºF for 15 minutes. Remove pan from oven. Stir in peas and shrimp. Recover pan. Return pan to oven for 15 minutes, or until shrimp are pink and cooked through and liquid is absorbed. Serve immediately. Note: The jambalaya can be prepared up to two days in advance and refrigerated, tightly covered. Reheat in a 350ºF oven for 15 minutes, stirring occasionally, or until hot. If shrimp is not used, increase the amount of chicken and sausage by a total of 1/2 pound. For a spicier dish, use Cajun andouille sausage in place of the kielbasa. |
