Jambalaya (cajun rice seafood pottage) 2 lg crabs,cooked
chicken broth
1 bay leaf,optional
1/4 c vegetable oil
1 lg onion,chopped
6 green onions and tops -chopped
3 celery stalks,chopped
1 lg bell pepper,seeded and-chopped
8 cloves garlic,minced
1/2 t dried hot chilies,crushed-or,to taste
1/4 t black pepper,coarse ground
1/2 t sugar
3/4 t fresh dill weed
1/2 t mixed dried herbs,italian seasoning
1 c long-grain rice
2 lb cooked and shrimp,cleaned
2 lb small fresh clams
1/2 c fresh parsley,minced

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Recipe by: candys

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

CHICKEN ========================
1 lb boneless chicken breast
-halves
2 t jerk seasoning
8 flour tortillas
1 1/2 c black beans,cooked, drained
- and ma,shed
1 c light sour cream
PAPAYAPINEAPPLE SALSA ==========
3/4 c ripe papaya,diced
3/4 c fresh pineapple,diced
1/2 c jicama,Diced
3 T red onion,Chopped
1 chili pepper,serrano or
-jalapeno,,seeded and mince
1 garlic clove,minced
2 t lime zest
2 T fresh lime juice
1 T cilantro,Minced

Coat chicken breast halves with jerk seasoning. Marinate at least 1
hour or overnight in refrigerator. Place chicken in an 8-inch square
dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8
minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide
black beans, chicken strips, sour cream and salsa between tortillas;
fold up one edge to form a pocket and roll to hold filling. PAPAYA
PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili
pepper, garlic, lime zest, lime juice and cilantro. cover and
refrigerate until ready to serve. For best flavor and texture, do not
make more than 2 hours before serving.