Everything Jambalaya or "Jambalika"!
- Ready In:
- 30mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 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) can diced tomatoes with juice
- 1 (14 ounce) can chicken stock or (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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>