A traditional recipe and old-style meal for Spanish cuisine lovers, if shrimps are not available you can use chicken or meat chops.
- Jambalaya refers to a traditional American dish of Spanish paella influence.
- Andouille sausage is a very common dish at the Mexican borders.
- The combination between these two recipes is very versatile dish and there isn't any one way that is the only way.
3 Cups AbuKass rice
1 Kg shrimps, peeled
2 Kg Chicken, boneless
½ Kg sausage, sliced
5 Tbsp. Olive oil
1 Onion, chopped
1 Red bell pepper, thinly diced
1 Tbsp. Oregano
3 dried tomatoes, chopped
6 Cups chicken broth
2 Tbsp. Parsley, chopped
3 Green onions, finely chopped
Salt & Pepper as desired
- Preheat oven to 350 degrees.
- In a large pan heat oil and brown chicken; remove and drain.
- In the same pan, add Andouille or sausage, onion, bell pepper, oregano, paprika, salt, and pepper, cook and stir on medium heat for 5 minutes or until onions are tender.
- Add rice, tomatoes and broth; bring to a boil.
- Pour rice mixture in a baking casserole or dish; add chicken on top; cover with foil and bake at for one hour or until rice and chicken are well done and tender.
- After 30 minutes in oven; stir in shrimp, parsley, and green onions; cover again.
Serve dish warm with salad, garnish with lemon wedges.