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!
1Place 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.
2Saute 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.
3Simmer 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.