Everything Jambalaya (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Although I was not an easy child, my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very[ short list!] Ingredients:
2 cups enriched white rice |
1 tablespoon extra-virgin olive oil, once around the pan |
1 tablespoon butter |
1 pound boneless, skinless white or dark meat chicken |
3/4 pound andouille, casing removed and diced |
1 medium onion, chopped |
2 ribs celery, chopped |
1 green bell pepper, chopped |
1 bay leaf, fresh or dried |
several drops hot sauce or 2 pinches cayenne pepper |
2 to 3 tablespoons (a handful) all-purpose flour |
1 (14-ounce) can diced tomatoes in juice |
1 (14-ounce) can or paper container chicken stock or broth |
1 teaspoon (1/3 palmful) cumin |
1 rounded teaspoon (1/2 palmful) dark chili powder |
1 teaspoon (1/3 palmful) poultry seasoning |
1 teaspoon worcestershire sauce |
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter) |
coarse salt and black pepper |
chopped scallions, for garnish |
fresh thyme, chopped for garnish |
Directions:
1. Cook rice to package directions.
2. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
3. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
4. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
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