Ingredients
- 1 cup white enriched rice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 pound chicken thighs thighs or breast meat
- 1/2 pound andouille
- 1 pound onion
- 2 pound celery
- 1 gram geen bell pepper
- 1 gram bay leaf
- 1 gram cayenne pepper sauce
- 3 tablespoon flour
- 14 ounce tomatoes
- 14 ounce chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon Old Bay seasoning
- 4 drop cayenne sauce
- 3/4 pound shrimp
- 3/4 pound Coarse salt and black pepper
- 4 sprig thyme leaves
- 4 sprig scallions
Preparation
Baking Directions:
Cook rice and keep covered.
Heat a large, deep skillet over medium high heat.
Add oil to pan and melt butter into it.
Add chicken and brown 2 minutes.
Add sausage and cook 2 minutes more.
Add onion, celery, pepper, bay and cayenne.
Sauté veggies until tender, another 3 to 5 minutes.
Sprinkle flour over vegetables and meat, and cook a minute more.
Add tomatoes and broth to pan and combine ingredients well.
Season with cumin, chili, Old Bay, Tabasco and Worcestershire.
Scatter shrimp into pot and cook until shrimp are pink and firm and sauce thickens a bit, about 3 minutes.
Season with salt and pepper to your taste.
To serve, ladle jambalaya into bowls.
Scoop rice with an ice cream scoop, and place 1 scoop in the center of each dish of jambalaya.
Top rice and jambalaya with chopped thyme and scallions.
