Jambalaya
1 tablespoon canola oil
1 pound chicken breast, cubed
1 pound smoked sausage*, sliced*
1 pound shrimp, peeled and deveined
1 large onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
5 garlic cloves, minced
1 (6 oz) can tomato paste
1 (14 oz) can diced tomatoes
6 cups low-sodium chicken broth
2 tablespoons Cajun seasoning
1 teaspoon salt
1 bay leaf
1 teaspoon oregano
1 teaspoon thyme
3 cups long grained white rice, uncooked
1/4 cup chopped parsley
In a large dutch oven or stock pot, brown the smoked sausage and chicken in the oil. Remove the meat and set aside. In the same pot, sauté the onions, peppers, and celery until they are tender. Add the garlic and cook one more minute. Add the tomato paste, stirring constantly, so that it does not burn.
Add two cups of the chicken broth, tomatoes and Cajun seasoning and salt and simmer for 5 minutes, stirring. Add the remaining chicken broth and stir in the rice, combining thoroughly. Add the browned chicken and sausage. Cover and cook over low heat for about 20-25 minutes, or until the rice has absorbed most of the liquid. Using a large spoon, stir the rice once or twice, making sure that it is not sticking to the bottom of the pot. If it’s sticking, add 1/2 cup water or chicken broth. Scatter the shrimp over the rice, cover and cook until rice is fluffy and tender and shrimp are opaque and cooked through (about 5 to 10 minutes). Stir in parsley. Discard bay leaf before serving.
Serves 10 to 12
*Look for Andouille, a traditional smoked Cajun sausage
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