Shrimp and Chicken Jambalaya

By KimChi381

The name for this traditional Louisiana dish derives from jambon, the French word for ham, and alaya, which means rice in an African dialect. For a milder dish, choose sweet chorizo or, to bump up the spice, use hot sausage and increase the cayenne to 1/2 tsp (2mL). Converted rice, such as Uncle Ben's, works well in this recipe as the individual grains remain separate and don't become mushy.

Ingredients

• 3 tbsp (45mL) vegetable oil
• 4 boneless, skinless chicken thighs, cut into 1 inch pieces
• 8 oz (250g) cooked chorizo sausage, cut into 1/2 inch pieces
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1 small sweet red pepper, seeded and finely chopped
• 1 small sweet red pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 2 tsp (10mL) chopped fresh thyme leaves
• 1/2 tsp (2mL) salt
• 1/4 tsp (1mL) freshly ground black pepper
• 6 whole cloves
• 2 bay leaves
• 2 cups (500mL) long grain rice
• 1 can (796mL) diced tomatoes
• 2 cups (500mL) low-sodium chicken broth
• 1/4 cup (50mL) tomato paste
• 1 lb (500g) large (31 to 40 count) shrimp, peeled and deveined
• 1/4 cup (50mL) each finely chopped green onions and parsley
• Hot pepper sauce (optional)

Preparation

Step 1

1. Preheat the oven 350F (180C).

2. In a large flameproof casserole or Dutch oven, heat 2 tbsp (25mL) oil over medium-high heat. Cook chicken and sausage in batches for 2 to 4 mins until browned on all sides (chicken won't be completley cooked), removing to a plate as each batch browns.

3. Add remaining oil to pot; reduce heat to medium. Cook onion, celery and pepper for 7 to 10 mins, stirring often, until vegetables are softened but not browned. Stir in garlic, thyme, salt, cayenne, black pepper, cloves and bay leaves; cook, stirring for 1 min.

4. Stir in rice; cook, stirring, for 1 min until rice is coated with vegetable mixture. Stir in tomatoes (with their juice), broth and tomato paste. Increase heat to high; bring to a boil, stirring to scrape up any browned bits from bottom of pot. Return chicken and sausage to pot, along with any juices that have accumulated on plate. Bring to a boil; stir well. Cover with lid; transfer to oven. Bake for 35 to 40 mins until rice is tender and most of hte liquid as been absorbed.

5. Gently stir in shrimp. Replace lid; return to oven for 10 mins, stirring after 5 mins, until shrimp are pink and just firm. Discard bay leaves. Season with salt, cayenne and pepper to taste. Spoon jambalaya into a shallow serving dish; sprinkle with green onions and parsley. Serve at once with hot pepper sauce on the side.