Jambalaya

Jambalaya Dish Guide

Serves 6

12 oz Andouille sausage, sliced into coins

1 lb peeled and deveined shrimp

1 lb chicken thighs, diced

1 medium onion, diced

1 bell pepper, diced

3-4 ribs of celery, diced

4 garlic cloves, minced

2 cups long grain white rice

4 cups chicken stock

2 T Cajun seasoning

1 t dried oregano

½ t ground thyme

1-2 T hot sauce (optional)

1 T olive oil

2-3 diced green onions for garnish

In a large pot over medium high heat add the olive oil and sausage and cook, stirring occasionally, for 3-5 minutes or until it begins to brown. Add the chicken and cook for 3-5 more minutes. Add the pepper, onion and celery and cook for another 5 minutes or until the vegetables are softened. Add the garlic and rice and stir, toasting the rice for 1-2 minutes.

Add the Cajun seasoning, oregano, thyme and stock and stir to combine thoroughly. Bring to a boil and reduce heat to low. Cover and cook for 15 minutes.

Remove lid, stir rice, and add the shrimp. Cover and cook for 10-15 minutes more (cooking time will depend on if the shrimp are frozen or thawed) or until shrimp are cooked through and rice has absorbed most of the stock.

Add the hot sauce and fluff the rice. Serve immediately garnished with green onions and/or celery leaves for garnish.