Ingredients: |
Ingredients: 4 TBS olive oil, or unsalted butter
2 EA. boneless skinless chicken breasts, cut into bite-sized pieces
1 Lb. andouille sausage, thinly sliced into rounds
½ Lb. Tasso or other smoked Ham
1 Lb. raw large shrimp, peeled and deveined(optional)
1 cup thinly-sliced okra(optional)
1 Cup small bell peppers, cored and diced
1 Cup ribs celery, diced
1 Ea. jalapeño pepper, seeded and finely chopped (optional)
1 Cup white onion, diced
1 TBS cloves garlic, peeled and minced
1 can (14-ounce) crushed or diced tomatoes
4 oz tomato sauce
5 cups chicken stock
1½ cups uncooked long grain white rice
4 tsp Cajun seasoning or Creole seasoning
1 tsp dried thyme, crushed
1/4 tsp cayenne pepper(optional)
2 Ea bay leaf
Kosher salt and freshly-cracked black pepper to taste
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
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Directions: |
Directions:Heat 2 tablespoons oil in a stock pot (or a large cast iron Dutch oven) over medium-high heat. Add the Chicken, Ham and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Add the tomatoes, tomato sauce, Okra, 2 cup chicken stock, Creole seasoning, thyme, cayenne, bay leaf, and stir to combine. Cook rice in separate pot with 3 cups chicken stock. When Rice is cooked mix with other ingredients. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, stirring every 5 minutes or so along the way so that the rice does not burn. Stir in the chicken, Ham and sausage, and remove and discard the bay leaf. Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.(I typically add 1 tsp salt and 1/2 teaspoon fresh ground pepper.) Remove from heat. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days. |
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