Everything Jambalaya Or Jambalika!

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups enriched rice
• 1 tablespoon extra virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 lb boneless skinless chicken meat or 1 lb dark chicken meat
• 3/4 lb andouille sausage, casing removed and diced
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 fresh bay leaves or 1 dried bay leaf
• 2 tablespoons cayenne pepper sauce
• 2 -3 tablespoons all-purpose flour
• 1 (14 ounce) can diced tomatoes with juice
• 1 (14 ounce) can chicken stock or 1 (14 ounce) can 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 scallion, for garnish
• fresh thyme, chopped for garnish

Recipe

• 1 cook rice to package directions.
• 2 place a large, deep skillet over medium high heat.
• 3 add oil and butter to the pan.
• 4 cube chicken and place in hot oil and butter.
• 5 brown chicken 3 minutes, add sausage, and cook 2 minutes more.
• 6 add onion, celery, pepper, bay, and cayenne.
• 7 saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
• 8 stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and worcestershire.
• 9 bring liquids to a boil and add shrimp.
• 10 simmer shrimp 5 minutes until pink and firm.
• 11 remove the pot from the heat and place on a trivet.
• 12 ladle jambalaya into shallow bowls.
• 13 using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
• 14 sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.