Jambalaya is a classic southern dish from Louisiana. It's an American creole or Cajun dish with French, African & Spanish roots.
Traditionally, it is a mixture of smoked meat with an assortment of other meat & seafood. Our version takes a smokey Andouille sausage and adds chicken or pork along with shrimp or crawfish.
Cajun spices are added to this brothy dish which is then served over rice with a little hot sauce and bread to dip into it.
Although we eat it when we make it, it somehow gets better the next day.
Ingredients:
3 tbs olive oil
3 ribs celery, chopped (1 cup)
1 white onion, diced (1 cup)
1 bell pepper, diced (1 cup)
1 jalapeno, seeded (leave the ribs in), chopped
5 cloves garlic, minced
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1 lb andouille sausage, halved, then sliced into pieces
1 lb shrimp, peeled
4 cups chicken stock
1 - 14oz can crushed tomatoes
2 cups uncooked white rice
2 tbs cajun spice (Slap Your Momma is recommended)
1 tsp thyme, crushed if dry
1/2 tsp cayenne pepper
salt & pepper
3 stalks of green onion, thinly sliced for garnish
Louisiana hot sauce for garnish
Crusty french bread
Directions:
Heat 2 tbs olive oil in large pot or dutch oven over medium-high heat. Add celery, onion, bell pepper, jalapeno & garlic. Saute for 5 min or until the vegetables are soft. Add 1 tbs olive oil, chicken & sausage. Cook for another 5 min or until the chicken is mostly cooked.
Add the chicken stock, tomatoes, rice, cajun spice, thyme & cayenne. Stir to combine. Bring to a boil, then reduce to a simmer. Cover for 20-25 min or until the rice is cooked.
Add the shrimp and let simmer for 2-3 min until the shrimp is cooked.
Add salt & pepper to taste.
Serve in a bowl, topped with green onion and Louisiana hot sauce.
Crusty french bread is a nice addition as well.
Notes:
Prep time = 15 min
Cooking time = 40 min
Servings = 6-8