Joys easy Jambalaya

By JoyT

Big hit at home, I use both chicken and shrimp but some prefer to use only one or the other with their Sausage.

Ingredients

• 1 pound Italian New York Sausage, slow cooked & cut into 1/4-inch slices
• 1 pound raw shrimp, peeled and deveined
• 8 ounces raw, boneless, skinless chicken breast, cut into 1-inch pieces
• 3 Tbsp. Olive Oil
• 3 ribs of celery, chopped
• 1 White onion (chopped)
• 1 each of small red, yellow and green bell peppers, cored and diced
• 1 Jalapeno pepper, seeded and finely chopped (more or less to taste).
• 4 cloves garlic, minced
• 3 cups chicken stock
• 1 (14oz) can of crushed tomatoes
• 1 1/2 cup of brown/wild rice
• 3 Tbsp. Cajun or Creole seasoning, (more or less to taste).
• 1 bay leaf
• 1 tsp thyme
• 1/4 tsp cayenne pepper
• salt & pepper
• parsley to garnish

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from johnsonville.com

Preparation

Step 1

In a bowl, combine sausage,& chicken with 1 tsp. Cajun Creole seasoning; toss to coat. in separate bowl, toss 1 tsp of Cajun Seas with the shrimp and set aside.

In a large saute pan, heat 2 tbl. oil over medium high heat, Add celery, onion, bell peppers, Jalapeno and garlic. Saute for about 5 min, stirring occasionally, until the vegetables are soft and mostly cooked. Remove 1/2 of vegetables and put aside in bowl. Add the remaining tablespoon of oil, chicken and sausage, to the skillet and stir to combine. Continue sauteing for an additional 5 min, or until chicken is no longer pink and mostly cooked.

at this time if you need to, transfer cooked vegies into a med stockpot.

Add the chicken stock, tomatoes, rice, 2 Tbsp Cajun spice, bay leaf, thyme and cayenne, and stir to combine. Reduce heat to medium low, cover and simmer for about 20-25 min. or until the rice is tender, stirring occasionally, (Don't forget to stir, or the rice will burn on the bottom of the pan.)

Once the rice is tender, add the shrimp, remainder of sauteed veggies and stir to combine. Let the mixture continue to simmer,stirring occasionally until the shrimp are cooked and no longer pink.

Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional cajun/creole seas. if needed. Remove from heat and serve with garnish.