Jambalaya
serves 6-8INGREDIENTS:
2 tbsp olive oil
2 cups andouille sausage, chopped
1 onion, diced
2 celery stalks, diced
2 celery stalks, diced
1 green, yellow or red bell pepper, diced
3-4 garlic cloves, minced
4 cups white or brown rice, rinsed and drained
2 cups water + 2 cups chicken broth
1/4 cup Italian parsley, minced
2 chicken breasts, diced and seasoned
1 lbs shrimp, peeled, deveined and seasoned
1 jalapeño, chopped
1/4 cup cilantro, chopped
METHOD:
1. In a large wide mouth pot, heat oil over medium heat. Add onions, celery, sausage and cook for 5 minutes until softened. Add bell peppers and garlic, cook for another 2 minutes.
2. Add rice, seasoning, spices and continue stirring until mixture looks dry and starting to just brown.
3. Increase heat and add tomatoes, parsley, water and chicken broth. Cover and bring to a boil. Lower heat and simmer for 30-35 minutes or until rice is almost tender. There should some liquid left in the rice, but add more water or broth if mixture dries out in-between.
4. Mix in chicken and simmer for 5 minutes.
5. Stir in shrimp and cook for 2 minutes until shrimp is just pink and there is very little liquid left in the rice. Top with jalapeños and cover with lid. Turn off heat and rest for 3 minutes to finish cooking, letting the rice absorb remaining liquid. Adjust seasoning to taste and garnish with cilantro to serve.
