Everything Jambalaya

By cwaldron09

Once a year on Fat Tuesday we are treated to a special home cooked meal courtesy of one of our original wine club members, Cheryl Jacobs! She graciously handed over her recipe so we can indulge in this hearty comfrot food anytime we like!

Ingredients

• Basic Jambalaya Spice
• 2 bay leaves, crushed or ground
• 1/2 tspn dried thyme
• 1/4 tspn dried or ground sage
• 1/4 tspn dry mustard powder
• 1/2 tspn freshly ground black pepper
• 1/2 tspn freshly ground white pepper
• 1/2 tspn cayenne pepper
• 1 tspn salt
• 1/2 tspn onion powder (optional)
• Ingredients
• 2 cups enriched white rice
• 1 tbspn EVOO, once around the pan
• 1 tbspn butter
• 1lb skinless white or dark meat chicken
• 3/4lb andouille sausage, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, ribbed and chopped
• 2-3 tblspns (a handful) all-purpose flour
• 1 (14oz) can diced tomatoes in juice
• 1 (14oz) chicken stock or broth
• 1 tspn Worcestershire sauce
• 1lb medium shrimp, raw, deveined and peeled
• Fresh thyme, chopped for garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook rice to package directions

Step 2

Place a large, deep skillet over medium high heat. Add oil and butter to the pan

Step 3

Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage and cook 2 minutes more. Add onion, celery, and bell pepper

Step 4

Sauté vegetable for 5 minutes. Sprinkle spice mix (see ingredients list) and flour over the pan and cook 1-2 minutes more

Step 5

Stir in tomatoes, broth, and Worcestershire. Bring liquids to a boil and add shrimp

Step 6

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat. Ladle jambalaya into shallow bowls. Place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle with thyme leaves and serve