Jambalaya
Source: combination of recipes
3 T oil, divided
1 pound andouille sausage, sliced
1-1/2 pounds boneless-skinless chicken thighs or breasts, cut in bite sized pieces
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green bell pepper
opt: 1 jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 cups long-grain rice
2 tsp dried thyme
2 T dried oregano
1 tsp dried basil
1 pound large fresh shrimp, peeled and deveined
1 T paprika
kosher salt and fresh ground black pepper, divided
1/4 - 1/2 tsp cayenne pepper, to taste
Garnish: chopped green onion, fresh parsley
In a large Dutch oven, heat 1 T oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until chicken is cooked through and sausage is browned. Remove and set aside.
Add remaining 2 T oil to the pot and add onion, celery, bell pepper, jalapeno and cook, stirring frequently, about 5 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant.
Add tomatoes, broth, rice, thyme, oregano and basil. Bring to a boil, stir, reduce heat to medium-low. Cover and cook, stirring occasionally for 25-30 minutes or until rice is tender.
In a medium bowl, combine shrimp, 1/2 tsp salt, 1/4 tsp fresh ground black pepper, paprika and cayenne. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm.
Stir the chicken and sausage back in to jambalaya. Add more salt, black pepper and cayenne to dish to taste.
Garnish with green onion and parsley if desired. Serve immediately.
Makes 8 servings