Me Oh My Oh! Jambalaya!

Amy Herald

By
@Meave

I love this recipe. Its the Rachel Ray recipe for jambalaya with a few minor changes to suit my family's taste. I especially love Rachel's idea of putting the rice on top with an icecream scoop which makes this a really attractive and unique version of this traditional Cajun dish!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
white rice
1 Tbsp
olive oil
1 Tbsp
butter
1 lb
boneless, skinless, chicken breast
3/4 lb
andouille sausage, casing removed and diced. if you can't find andouille, any smoked sausage works well.
1
medium onion, chopped
2
ribs celery, chopped
1
green pepper, chopped
1 c
sliced okra
1
bay leaf
1/4 tsp
cayenne pepper
cajun seasoning to taste
2 Tbsp
all-purpose flour
1 (14 oz) can(s)
diced tomato, undrained
1 (14 oz) c
chicken broth
1 lb
medium shrimp, peeled and deveined
salt to taste
pepper to taste
chopped green onion for garnish

Directions Step-By-Step

1
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.
2
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with Cajun seasoning. Bring liquids to a boil and add shrimp.
3
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.

About this Recipe

Course/Dish: Chicken, Fish, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtags: #rice, #Tomato, #cajun, #creole