Jambayla 1

Ingredients

  • 8 ounces Smoked Andouille Sausage or your favorite smoked Sausage, cut into 1/2 " slices.
  • 1 pound Skinless, boneless Chicken Breast Halves or Thighs, cut into 1" pieces
  • 2 Tablespoon Canola or Peanut Oil
  • 1 Medium Onion, chopped
  • 1 Medium Green Bell Pepper, chopped
  • 1/2 Cup Celery, chopped, including leaves
  • 3 Cloves Garlic, minced
  • 1 teaspoon Tomato Paste
  • 2 teaspoons Creole or Cajun Seasoning
  • 1/2 teaspoon Dried Thyme, crushed
  • 1 teaspoon Dried Sweet Basil, crushed
  • 14 teaspoon Cayenne Pepper
  • 1 (14.5 ounce) Can of Diced Tomatoes, drained, juice reserved
  • 2 Cups Chicken Broth
  • 1 1/2 Cups Long Grain White Rice, uncooked
  • 1 Bay Leaf
  • 1/2 pound Raw Shrimp, peeled and deveined
  • 1/4 Cup Fresh Parsley, chopped
  • 1 bunch Green Onions, sliced (garnish)

Directions

In a heavy large saucepan, heat oil over medium-high heat and brown sausage pieces, about 3-4 minutes. Using tongs or slotted spoon, remove from pan to plate. Add chicken pieces and brown, about 5 minutes. Using tongs or slotted spoon, remove from pan to plate. If you are adding pieces of ham, brown them quickly, too, and place on plate.

Reduce the heat to medium and add, the onion, green bell pepper, and celery, cook until vegetables soften, about 3-4 minutes. Add garlic and cook one minute more. Add tomato paste and cook just until the paste begins to brown. Add the drained tomatoes, reserving the liquid, and the chicken and sausage back into the skillet. Sprinkle on the additional seasonings: Creole seasoning, thyme, basil, and cayenne pepper. Stir thoroughly.

Add the reserved juice from the tomatoes to the 2 cups chicken broth - if you do not have a total of 2 ¾ Cups of liquid, add additional broth, white wine, or water. Add the liquid and cook until heated, 2-3 minutes.

Add the rice, cover and simmer over medium heat for 20 minutes or until the rice is tender and most of the liquid has been absorbed.

Add the shrimp, stir, cover, and continue to cook 5 minutes or until shrimp are opaque.

Remove bay leaf and discard. Taste and add salt and pepper if needed. Add the parsley, stir, and take pan from the heat. Serve in shallow bowls with sliced green onion for garnish. Add a bottle of hot sauce to the table for the folks who want to add a little more heat. Enjoy!

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