Name: Everything Jambalaya
Yield: 4 servings
Cuisine: american
Ingredients: 1 tablespoon extra-virgin olive oil, once around the pan; 1 tablespoon butter; 1 pound boneless, skinless white or dark meat chicken; 3/4 pound andouille, casing removed and diced; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, chopped; 1 bay leaf, fresh or dried; Several drops hot sauce or 2 pinches cayenne pepper; 2 to 3 tablespoons (a handful) all-purpose flour; 1 (14-ounce) can diced tomatoes in juice; 1(14-ounce) can or paper container chicken stock or broth; 1 teaspoon (1/3 palmful) cumin; 1 rounded teaspoon (1/2 palmful) dark chili powder; 1 teaspoon (1/3 palmful) poultry seasoning; 1 teaspoon Worcestershire sauce; 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter); Coarse salt and black pepper; Chopped scallions, for garnish; Fresh thyme, chopped for garnish; 2 cups enriched white rice

1

Cook rice to package directions.

2

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

3

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

4

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Everything Jambalaya

Ingredients

21 Ingredients

Instructions

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