Jambalaya
Total Time: 1 hourYield: 4 Servings
Source: www.daringgourmet.com
Category: Grains
Ingredients
1 teaspoon Garlic Powder1 teaspoon Onion Powder
3⁄4 teaspoons Dried Thyme
1 1⁄2 teaspoon Paprika
1⁄4 teaspoon Smoked Paprika
1⁄2 teaspoon Dried Oregano
1⁄2 teaspoon Dried Basil
1⁄2 teaspoon Cayenne
1⁄2 teaspoon Ground Black Pepper
2 tablespoons Unsalted Butter
1 pound Chicken Breasts (cut into small cubes)
1⁄2 pound Andouille Sausage (sliced)
1 whole Onion (chopped)
3 cloves Garlic (minced)
1 whole Green Bell Pepper (diced)
1 whole Celery Stalk (diced)
1 cup Long-Grain Rice
14 1⁄2 ounces Diced Tomatoes (canned)
2 teaspoons Hot Sauce
1 teaspoon Worcestershire Sauce
1 1⁄2 cup Chicken Broth
2 whole Bay Leaves
1 teaspoon Salt
1⁄2 pound Shrimp (shelled and deveined)
4 whole Green Onions (sliced)
Directions
- In a small bowl mix together garlic powder, onion powder, thyme, paprika, smoked paprika, oregano, basil, cayenne, 1/4 teaspoon black pepper and 1/4 teaspoon salt to make Creole seasoning.
- Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining Creole seasoning, hot sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender. Sprinkle with sliced green onions on top.