Cooked - Everything Jambalaya - New Recipe

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Everything Jambalaya

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4.0

1 tablespoon extra-virgin olive oil, once around the pan

1 tablespoon butter

1 pound boneless, skinless white or dark meat chicken

¾ 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 (⅓ palmful) cumin

1 rounded teaspoon (½ palmful) dark chili powder

1 teaspoon (⅓ 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

2 cups enriched white rice

Cook rice to package directions.
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. 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. 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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