Prep 10 mins
Cook 20 mins
I watched Rachel Ray make this on "30 Minute Meals" the other day while home sick with a cold. This looks super easy to make and as close to the original as you can get in 30 minutes! This would be a perfect meal for Monday Night Football!
- 2 cups enriched white rice
- 1 tablespoon extra virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 lb boneless skinless white chicken meat or 1 lb dark chicken meat
- 3⁄4 lb andouille sausage, casing removed and diced
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 fresh bay leaves or 1 dried bay leaf
- 2 tablespoons cayenne pepper sauce
- 2 -3 tablespoons all-purpose flour
- 1 (14 ounce) candiced tomatoes with juice
- 1 (14 ounce) can chicken stock or 1 (14 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon dark chili powder
- 1 teaspoon poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 lb medium shrimp, raw,deveined and peeled (ask for easy peel at fish counter)
- coarse salt
- black pepper
- chopped scallion, for garnish
- fresh thyme, chopped for garnish
- Cook rice 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 3 minutes, add sausage, and cook 2 minutes more.
- Add onion, celery, pepper, bay, and cayenne.
- 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.
- 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.
Very tasty and impressive meal with a lot less cooking time than expected.