Everything Jambalaya

Recipe Ingredients

2 cups	320g / 11oz	Enriched white rice
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Boneless skinless white or
		Dark meat chicken
3/4 lb	340g / 11oz	Andouille - casing removed,
		And diced
1		Onion - chopped (medium)
2		Celery ribs - chopped
1		Green bell pepper - chopped
1		Fresh or dried bay leaf
2 tablespoons	30ml	Cayenne pepper sauce
2 tablespoons	30ml	All-purpose flour - (to 3)
1		Diced tomatoes in juice - (14 oz)
1		Chicken stock or broth - (14 oz)
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Dark chili powder - (rounded)
1 teaspoon	5ml	Poultry seasoning
1 teaspoon	5ml	Worcestershire sauce
1 lb	454g / 16oz	Raw medium shrimp - deveined, peeled
		= (ask for easy peel at fish counter)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Chopped scallions - for garnish
		Chopped fresh thyme - for garnish

Recipe Instructions

Cook rice to package directions.

Place a large, deep skillet over medium-high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B14) - from the TV FOOD NETWORK

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