Jambalaya
Creole-style (tomato)
Serves 8
Ingredients
- 1/2 lb large shrimp tail on, peeled and deveined [optional]
- 1/2 lb boneless chicken breasts diced
- 1 lb andouille sausage
- 1 cup uncooked long grain rice
- 1 large white onion diced
- 1 bell peppers diced
- 1 cup celery diced
- 1 cup green onions sliced
- 3 cloves garlic minced
- 16 oz crushed tomatoes
- 1 Tbsp Cajun/Creole seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cup chicken stock or more if needed for desired consistency
Directions
- Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
- Sear the diced chicken in the sausage drippings. Brown on both sides and remove from pan. Set aside.
- Toast the uncooked rice in oil
- Add the onion, bell pepper, celery and garlic. Cook, stirring for several minutes.
- Add sausage and chicken.
- Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and chicken stock. Bring to a boil.
- Reduce heat to low, and simmer, uncovered about 25 minutes. Stir occasionally.
- Add the shrimp and stir (optional)
- Stir in sliced green onions. Simmer another 10 minutes longer (until the shrimp are pink) and the sauce has thickened but is still slightly soupy.
Notes
Sautéing the uncooked rice is a critical step for developing flavor and achieving the right texture in jambalaya. The rice is toasted in oil along with the "holy trinity" (onions, bell peppers, and celery) and spices before the liquid is added. This process coats the rice grains in fat, which prevents them from clumping together and becoming mushy during the long simmer.