SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE

24 portions (1 cup)


1-1/2 oz	Wesson® Smart Choice Cottonseed/Canola Blend
4-1/2 cups	Boneless skinless chicken thighs, large dice
3 cups	Sausage, andouille, sliced 1/2-inch thick
3 cups	Onion, minced
2 cups	Green bell pepper, seeded, small dice
2 cups	Celery, small dice
4 cloves	Garlic, minced
2 tbsp	Paprika
1 tbsp	Black pepper, ground
2 tsp	White pepper, ground
1 tsp	Cayenne
1 quart	Angela Mia® Diced Tomatoes in Juice, undrained
2 cups	Angela Mia® Bella Romana Pasta Sauce
3 cups	Chicken stock
2	Bay leaves
1 tbsp	Salt
1 tbsp	Oregano, dried
4 cups	Rice, short grain
1/2 cup	Basil, chiffonade
2 tsp	Fresh thyme, chopped
1 tbsp	Worcestershire sauce
2 tsp	Hot pepper sauce (Tabasco)
48 ea	Shrimp, peeled and deveined
4	Onions, green, thinly sliced

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a rondeau, heat the Wesson® Smart Choice Cottonseed/Canola Blend over medium-high heat. Add the chicken and brown. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau and lower the heat to medium. In the remaining fat and fond, gently sweat the onions, bell pepper, celery, garlic, paprika, black and white peppers and cayenne. Cover and cook until vegetables begin to soften -- approx. 10 minutes. Add the undrained Angela Mia® Diced Tomatoes in Juice, Angela Mia® Bella Romana Pasta Sauce, stock, bay leaves, salt and dried oregano. Add the browned chicken, the sausage and the rice and bring to a simmer. Cook covered for 15 minutes. Add the basil, thyme, Worcestershire, hot pepper sauce and bring to a simmer. Cover and simmer for another 15 minutes.
Step 2

Add shrimp to the pot, cover and return to the stove for an additional 5 minutes. Remove from heat, and let stand covered for 10 minutes. Serve.
Step 3

Garnish the Jambalaya with the green onions.