JAMBALAYA
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Saturday, August 22, 2015

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JAMBALAYA

Kelly Mike - Saturday, August 22, 2015

INGREDIENTS

  • 3 Tbsp. olive oil
  • 2 ribs celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small yellow bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 4 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. andouille sausage, thinly sliced into rounds
  • 3 cups chicken stock
  • 1 (14 oz.) can crushed tomatoes
  • 1 1/2 cups uncooked white or brown rice
  • 2 Tbsp. Cajun or Creole seasoning
  • 1 bay leaf
  • 1 tsp. thyme, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. raw shrimp, peeled and deveined
  • (optional) 1 cup thinly-sliced okra
  • salt and pepper
Garnishing
  • Chopped fresh parsley, thinly-sliced green onions, hot sauce

DIRECTIONS

  1. Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
  2. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
  3. Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

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