Cajun and Creole Recipes
Everything Jambalaya
Yield: 4 servings
Ingredients
- 1 cup enriched white rice
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 pound boneless, skinless chicken (white or dark)
- 1/2 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
- 2 tablespoons (several drops) cayenne pepper sauce
- 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 cumin
- 1 rounded teaspoon dark chili powder
- 1 teaspoon Old Bay or poultry seasoning
- 1 teaspoon Worcestershire sauce
- 3/4 pound medium shrimp, raw, deveined and peeled
- Coarse salt and black pepper
- Chopped scallions, for garnish
- Fresh thyme, chopped for garnish
Instructions
- Cook rice according to package directions.
- 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 for 3 minutes.
- Add sausage, and cook 2 minutes more.
- Add onion, celery, pepper, bay and cayenne.
- Sauté 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.
- Simmer shrimp for 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 in the center of the bowls full of jambalaya.
- Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves.