Everything Jambalaya

Yield: 4 servings

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb. boneless,skinless white or dark meat chicken, cubed
• 3/4 lb. andouille sausage, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tbsp (a handful) all-purpose flour
• 1 can diced tomatoes, 14oz.
• 1 chicken stock or broth, 14oz.
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp poultry seasoning
• 1 tsp Worcestershire sauce
• 1 lb. medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• salt and pepper
• scallions, chopped for garnish (optional)
• fresh thyme, chopped for garnish (optional)
• 2 cups rice

Directions:

1. Cook rice and set aside.
2. Heat oil and butter over medium high heat in a large deep skillet.
3. Add chicken and brown for 3 minutes.
4. Add sausage and cook 2 minutes more.
5. Add onion, celery, pepper, bay leaf and cayenne or hot sauce.
6. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
7. Stir in tomatoes and broth and season with cumin, chili powder, poultry seasoning, and Worcestershire. Bring to a boil.
8. Add shrimp and simmer 5 minutes more until shrimp are pink and firm.
9. Remove from heat.
10. To serve, ladle jambalaya into shallow bowls. Using an ice cream scoop, add a scoop of rice to the center of the bowl.
11. Sprinkle with salt, pepper, chopped scallions, and thyme leaves.

Source: Rachael Ray

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