Ingredients: |
Ingredients: 3 tbsp olive oil, divided
2 ribs celery, chopped
1 white onion, diced
3 small bell peppers, 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
1-14oz can crushed tomatoes
1 1/2 cups uncooked short grain white rice
2 tbsp cajun seasoning
1 bay leaf
1 tsp thyme, crushed
1/4 tsp cayenne pepper
1 lb raw shrimp, peeled and deveined
salt and pepper
|
Directions: |
Directions:Heat 2 tbsp olive oil in a stock pot (very large/deep sauce pan) over medium-high heat. Add celery, onion, bell peppers, jalapeņo and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tbsp of olive oil, chicken and sausage and stir to combine. Continue sauteing for an additional 5 mins or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun seasoning, 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.
Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt & pepper, hot sauce and additional Cajun seasoning if needed. Remove from heat. |
This recipe for Jambalaya is from