Everything Jambalaya

By gvcathy

While the list of ingredients is long, if you prepare everything ahead of time, it cooks up pretty quickly.

Ingredients

• 2 C white rice
• 1 T olive oil
• 1 T butter
• 1 lb boneless, skinless white or dark meat chicken
• 3/4 andouille, casing removed and diced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 1 bay leaf
• several drops hot sauce, or 2 pinches cayenne
• 2 - 3 T (a handful) flour
• 1 (14 oz ) can diced tomatoes in juice
• 1 (14 oz) can chicken stock
• 1 tsp cumin
• 1 rounded tsp dark chili powder
• 1 tsp poultry seasoning
• 1 tsp Worcestershire sauce
• 1 lb medium shrimp, raw, deveined and peeled
• salt and pepper to taste

Preparation

Step 1

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 veggies 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 serve with rice.