Jambalaya

Name: Jambalaya
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 12 oz Andouille sausage, one package, sliced; 450 g Chicken thighs (boneless, skinless), cut into bite-size pieces; 340 g Shrimp (raw, peeled), peeled and deveined; 1 tbsp Vegetable oil; 1 Yellow onion, chopped; 1 Green bell pepper, chopped; 2 stalks Celery, chopped; 3 cloves Garlic, minced; 2 tsp Paprika; ½ tsp Cayenne pepper (ground); 1 tsp Dried thyme; 1 tsp Dried oregano; 2 leaves Bay leaves; 14½ oz Canned diced tomatoes, one can, with juice; 3 cups Chicken broth; 1 tsp Table salt; 1½ cups Long-grain white rice; 3 stalks Green onions (scallions), sliced

1 hr 15 minServes 6$87.40

Andouille and chicken are browned, then onion, green pepper, celery, and garlic soften in the fat before tomatoes, broth, Creole-style spices, and rice go in; shrimp are tucked in near the end so they stay tender. Finished with green onion.

Ingredients

12 ozAndouille sausageone package, slicedBuy 1 package
450 gChicken thighs (boneless, skinless)cut into bite-size piecesBuy 1 lb
340 gShrimp (raw, peeled)peeled and deveinedBuy 0.75 lb
1 tbspVegetable oilBuy 1 bottle
1Yellow onionchoppedBuy 0.32 lb
1Green bell pepperchopped
2 stalksCelerychoppedBuy 1 whole
3 clovesGarlicmincedBuy 1 head
2 tspPaprikaBuy 1 jar
½ tspCayenne pepper (ground)Buy 1 jar
1 tspDried thymeBuy 1 jar
1 tspDried oreganoBuy 1 jar
2 leavesBay leavesBuy 1 jar
14½ ozCanned diced tomatoesone can, with juiceBuy 1 can
3 cupsChicken brothBuy 1 carton
1 tspTable saltBuy 1 canister
1½ cupsLong-grain white riceBuy 1 bag
3 stalksGreen onions (scallions)slicedBuy 1 bunch

Method

Brown the andouille in the oil in a heavy pot; remove it, then brown the chicken and remove it.
Cook the onion, green pepper, and celery in the fat until soft, then add the garlic for 1 minute.
Stir in the paprika, cayenne, thyme, oregano, and bay leaves, then the tomatoes, broth, and salt; bring to a boil.
Add the rice, andouille, and chicken, cover, and simmer over low heat for 20 minutes.
Tuck the shrimp into the rice, cover, and cook until pink and the rice is tender, 5 to 8 minutes.
Rest 5 minutes, remove the bay leaves, and serve topped with green onions.