Ingredients:
2 cups enriched white rice
1 tablespoon extra virgin olive oil, once around the pan
1 tablespoon butter
1 lb boneless skinless white chicken meat or 1 lb dark chicken meat
3/4 lb andouille sausages, casing removed and diced
1 medium onions, chopped
2 celery ribs, chopped
1 green bell peppers, chopped
1 fresh bay leaves or 1 dried bay leaves
2 tablespoons cayenne pepper sauce
2 -3 tablespoons all-purpose flour
1 (14 ounce) cans diced tomatoes with juice
1 (14 ounce) cans chicken stock or 1 (14 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon dark chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 lb medium shrimp, raw,deveined and peeled ( ask for easy peel at fish counter)
coarse salt
black pepper
chopped scallions, for garnish
fresh thyme, chopped for garnish
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.