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 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 cup uncooked long grain rice (parboiled)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cup chicken stock or more if needed for desired consistency
Directions
  1. Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
  2. Sear the diced chicken in the sausage drippings. Brown on both sides and remove from pan. Set aside.
  3. Add the onion, bell pepper, celery and garlic. Cook, stirring for several minutes.
  4. Add sausage and chicken. Stir in the uncooked rice, season with salt and pepper and saute for 5-10 minutes.
  5. Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and chicken stock. Bring to a boil.
  6. Reduce heat to low, and simmer, uncovered about 25 minutes. Stir occasionally.
  7. Add the shrimp and stir (optional)
  8. 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.
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