Jambalaya

 

Ingredients:

  • 3 tablespoons olive oil
  • 2 boneless skinless chicken breast, cut into bite-sized pieces
  • 1 pound andouille sausage, sliced into rounds
  • 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
  • 2 ribs celery, diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 white onion
  • 4 cloves of garlic, peeled and minced
  • 1 (14-ounce) can crushed tomatoes
  • 3-4 cups chicken stock
  • 1 1/2 cups uncooked long-grain white rice
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound raw large shrimp, peeled and deveined
  • 1 cup thinly sliced okra
  • Kosher salt and freshly cracked black pepper
  • optional garnishes: chopped fresh parsley, thinly sliced green onion, hot sauce

Instructions

  1. Heat 1 tablespoon oil in a large, deep saute pan (or stock pot) over medium-high heat. Add the chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is light browned. Transfer to a clean plate and set aside.
  2.  Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeno, onion and garlic. Saute for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking un the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, string every 5 minutes or so along the way so that the rice does not burn.
  4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
  5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.
  6. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.

Recipe courtesy of GIMME SOME OVEN