Jambalaya

This delicious one pot meal is the perfect way to keep warm on the crisp autumn nights! Inspired by Blue Bayou’s Jambalaya!

Ingredients:

• 1 tablespoons olive oil

• 4 boneless skinless chicken thighs- cut into bite-sized pieces

• 1 pound andouille sausage- sliced into rounds

• 1 red bell pepper - cored and diced

• 1 green bell pepper - cored and diced

• 1 yellow bell pepper- cored and diced

• 2 ribs celery- diced

• 1 jalapeño pepper- seeded and diced

• 1 white onion - diced

• 5 cloves garlic- minced

• 14-ounce can diced tomatoes

• 4 cups chicken stock

• 1 1/2 cups uncooked long grain jasmine rice

• 2 ounces of tomato paste

• 3 tablespoons Cajun or Creole seasoning (add more to taste)

• 1 teaspoon dried thyme

• 1/4 teaspoon cayenne pepper

• 1 pound raw large shrimp- peeled and deveined

• Kosher salt and freshly-cracked black pepper

• optional garnishes: hot sauce

Directions:

1. Sauté the chicken and sausage in olive oil until browned. Then transfer to a plate and set aside.

• Sauté onion, bell peppers, celery, jalapeño and garlic until soft. Add tomato paste and cook for about two minutes.

• Add diced tomatoes, chicken stock, rice, and seasonings.  Stir and bring to a simmer. Reduce heat to medium low.

• Cover and cook for 25-30 minutes. Be sure to stir every 5 minutes to prevent rice from burning.

• Once rice is almost fully tender, add shrimp.  And cook for a final 5 minutes or so, until the shrimp are pink.  Add the chicken and sausage back in.

• Taste and season with salt and pepper and extra Cajun/Creole seasoning, if needed to taste.

• Serve warm with hot sauce.!

"Jambalaya makes me want to dance in the streets! "