Kenneth, born and raised in the South, resides in Hamilton, Alabama. He enjoys sharing his unique perspectives on life through his writing.
This tasty recipe is used by permission of Pam Avery and Alexis Nash, two wonderful cooks in my hometown and may I add, two gals with a sharp sense of humor. Thanks, Kenneth.
I have to tell you that Shrimp Chicken Jambalaya without question, one of the best-tasting dish that I have ever ate. No, I did not dine in some fancy restaurant, but my loving wife made it for me by simply following these instructions and easy-to-mix ingredients.
I remember it well. We had our neighbors in to help sample this great food and in the next two months, we had it more than four different times. Was it addictive? You tell me.
Here Are Your Tasty Ingredients:
- 2 med. Onions, chopped
- 2 cloves, garlic minced
- 1 large green pepper, chopped
- 2/3 c. uncooked rice
- 2 c. chicken broth
- 8 oz. Chicken breast, cooked and cubed
- 1 (16 oz,) can stewed tomatoes
- 8 oz. Shrimp deveined
- ½ tsp. Hot sauce
- ¼ tsp. Pepper
- ½ tsp. Cayenne pepper
Now Follow These Simple Directions . . .
- Coat a large skillet with vegetable cooking spray; place over medium heat until hot. Add onion, garlic, and green pepper; saute until tender. Add remaining ingredients. Bring to a boil cover, reduce heat and simmer 25 minutes or until rice is done, stirring occasionally.
Now, you can sit down, serve your family and friends first, just a wonderful custom of friendship and respect. Then get a huge helping of this wonderful, spicy food and like I say. . .ENJOY!!!!
February 13, 2020_________________________________________________
© 2020 Kenneth Avery