Description
This rich and meaty jambalaya is king of Creole comfort.
Ingredients
Scale
- 3 Tablespoons olive oil
- 1/2 cup onions, diced
- 1/2 cup red bell peppers, diced
- 1/2 cup celery, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Cajun seasoning
- 2 cloves chopped garlic
- 1 small can diced tomatoes
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1, 1/2 cups long grain rice
- 3, 1/2 cups chicken stock
- About 20 medium shrimp, peeled and deveined (frozen shrimp works as well)
- 1/2 pound boneless, skinless chicken thighs, cut into 1/2 inch pieces
- 1/2 pound Andouille sausage, sliced
Instructions
- In a large heavy pot with a lid, heat the oil over medium heat. Add the onions, peppers and celery, salt and pepper and cook and stir for about 10 minutes, until softened.
- Add the Cajun seasoning, canned tomatoes, garlic, bay leaf, Worcestershire sauce and hot sauce. Stir in the rice and add the broth. Bring mixture to a simmer, then cover and reduce heat to low and cook until the rice is tender, about 15 minutes.
- Stir in the shrimp, sausage and chicken. Cover and cook for about 20 minutes longer. Turn off the heat and allow the jambalaya to rest for about 15 more minutes. Serve and enjoy!