- 4
- 10 mins
- 30 mins
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
Preparation
Step 1
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.