Jambalaya

Ingredientes

1 Tbsp Unsalted Butter

3 Andouille Sausage, Diced

1/2 Pound Shrimp

1 Onion, Diced

1 Bell Pepper, Diced

2 Celery, Diced

4 Cloves Garlic, Minced

1 Cup Tomatoes, Diced

1/2 Cup Tomato Sauce

2 Cups Enriched Long grain Rice

4 Cups Chicken Stock

2 Tbsp Worcestershire Sauce

2 Tbsp Hot Sauce

1 Pound Boneless Chicken Thigh, Diced

(Seasoning Mix: 1 tsp Cayenne, 2 tsp White Pepper, 2 tsp Kosher Salt, 1 tsp Dried Thyme, 1 tsp Rubbed Sage, 3 Bay Leaves)

Instrucciones

Preheat oven to 350 degrees.

Melt the butter, saute the Andouille until slightly browned.

Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender.

Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more.

Add the Rice, cook 1 minute.

Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite.

Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).

Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Yield: 4-6 servings