Sunday, February 26, 2017
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound andouille sausage, sliced into rounds
1 pound medium shrimp, peeled and deveined (I highly recommend wild gulf shrimp)
2 boneless, skinless chicken breast halves, each 4 to 6 oz., cut into 1-inch pieces
1 large yellow onion, finely diced
1 green bell pepper, seeded and diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 14.5 ounce can diced tomatoes (try fire roasted)
1 cup long-grain rice, cooked per package directions (for extra flavor, try adding a small pinch of cumin, paprika, and garlic powder to the rice while cooking)
1 cup chicken stock or low-sodium broth
1 teaspoon sweet paprika
1 teaspoon dried thyme
Pinch of cayenne pepper, or more, to taste (depending upon the spiciness of the andouille sausage)
Salt and freshly ground black pepper, to taste
1/4 cup flat-leaf parsley, minced
In a large fry pan over medium heat, heat 1 tablespoon olive oil and sauté the andouille sausage until lightly browned, turning occasionally. Remove and place on a paper towel line plate to drain.
Add the shrimp to the same pan and cook until opaque, about 3 minutes per side. Transfer to a plate and set aside.
Add the chicken to the pan and sauté until browned adding additional 1 tablespoon olive oil is too dry, about 5 minutes. Transfer to the plate with the shrimp.
In the same pan over medium heat, melt the butter and add the onion, bell pepper and celery, and sauté until softened but not browned, about 5 minutes. Add the garlic and cook for 1 minute.
Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, stock and a pinch of salt. Add the sausage, shrimp, chicken, paprika, thyme, cayenne, and parsley. Stir well, cover and let stand until warmed through, about 5 minutes. Season with salt and black pepper. Spoon the jambalaya into warmed bowls and serve immediately.