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Jambalaya

I cooked this for our working son and daughter-in-law on a worknight soon after their first daughter was born. Make this for a busy, hungry working family and see how fast it goes!



1 lb boneless, skinless chicken thighs, cut into 1-inch cubes

1 Tbsp favorite Cajun seasoning


12 oz Andouille sausage, sliced

1 onion, peeled and diced

1 green pepper, diced

3 stalks celery, diced

1 red serrano or jalapeño pepper, minced (optional)

3 cloves garlic, minced

1 Tbsp fresh rosemary, minced

1-1/2 cups long grain rice

2-1/2 cups chicken broth

1 15 oz can petite diced tomatoes

1 lb peeled raw shrimp

fresh cilantro or parsley for garnish


Stir together the chicken and seasoning in a bowl.  Allow flavors to absorb for 15-20 minutes.


Sautée the sausage over medium-high heat in a dash of olive oil in a large pot or Dutch oven until golden brown.  Remove with a slotted spoon to a bowl, leaving oil in pot.  Add the chicken and brown both sides, 3-4 minutes per side or until slightly golden. Remove chicken with slotted spoon to the bowl with the sausage.


Add the onion, peppers and celery to the pot and cook until softened and slightly golden, 8-10 minutes.  Add the garlic and rosemary and cook another 2-3 minutes. Add the rice and stir together for a minute or two.


Add the broth and tomatoes to the veggies and stir in the meats. Bring to a gentle boil and then stir and turn heat to low. If your Cajun seasoning is salted, you probably do not need to season the rice with salt.  Otherwise salt sparingly.


Cover and cook over low heat for about 15 minutes. Stir the shrimp into the rice. The rice should be al dente and moist. Cover and cook another 5 minutes just to cook the shrimp through.


Stir and plate the jambalaya. Garnish with parsley or cilantro.


Serves 4-6.

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