Jambalaya, Microwaved! Den & Donna

For just the two of us, I cut the recipe in half and we still have plenty for two meals!

1 tablespoon olive oil or vegetable oil
2 medium onions
1 cup thinly sliced celery
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper, or to taste
2 cups long grain rice
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 16-ounce can of tomatoes, chopped but not drained
1/2 pound peeled, deveined shrimp
1/2 pound scallops
1/2 pound smoked sausage, cut into 1/2-inch slices, then halved or quartered
1/2 cup chopped parsley
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt or to taste
2 cups chicken or clam broth
1/2 pound lean ham, cut into 1/2-inch cubes

Combine oil and garlic in 4-quart microwave-able casserole. Add onions and celery. Cover tightly with lid or plastic wrap turned back slightly on one side and microwave on high 3 minutes.

Stir in bay leaf, oregano, thyme, pepper, salt and cayenne. Stir in rice to coat well with seasonings, then stir in chicken. Add chicken broth or clam juice and tomatoes. Cover and microwave on high until liquid is boiling, 10-15 minutes.

Stir in shrimp, scallops, ham and sausage. Cover and microwave on high until liquid is once again boiling, about 15 minutes. Remove bay leaf and stir well. Re-cover and microwave on medium until most of liquid is absorbed and rice is al dente, about 15 to 20 minutes, stirring once. Sprinkle with parsley before serving.

8 servings

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