Jambalaya

One of Louisiana’s favorite one pot dishes. There are many recipes for Jambalaya and can include some of the following meats … chicken, shrimp, Andouille sausage, pork, and crawfish. Creole Jambalaya differs from the Cajun version, in that they add tomatoes. This recipe is a hybrid, as both styles are delicious.

INGREDIENTS:

3 Tbsp olive oil, divided
2 Tbsp Spice Horizon Creole Magic
1 lb andouille sausage
1 lb boneless, skinless chicken breast, cut into 1” cubes
1 sweet onion, diced
1 red bell pepper, seeds removed and diced
1 green bell pepper, seeds removed and diced
2 ribs of celery, diced
4 cloves garlic, minced
1 (14oz can) diced tomatoes
1 tsp Himalayan pink salt
1/2 tsp freshly ground black pepper
1 tsp thyme
1 tsp oregano
1/2 tsp red pepper flakes
2 tsp Worcestershire sauce
1 cup sliced okra
1 1/2 cups uncooked white rice
3 cups chicken broth (low sodium)
1 lb raw shrimp, peeled and deveined
2 scallions sliced, as garnish
Handful of Parsley, finely chopped as garnish

DIRECTIONS:

Heat 1 Tbsp olive oil in a large Dutch oven over medium heat.
Dust the chicken with half of the Creole Magic.
Brown the andouille sausage and seasoned, cubed chicken in the heated oil.
When chicken and sausage are lightly browned, remove from the pot and reserve
Add remaining 2 Tbsp olive oil to the Dutch oven over medium heat.
Sauté the onion, red bell pepper, green pepper, celery until the onion is translucent.
Add garlic and sauté until fragrant. Garlic burns easily, so stir frequently and sauté for less than a minute.
Stir in the tomatoes, salt, pepper, thyme, oregano, red pepper flakes, Worcestershire sauce, and the remaining Creole Magic.
Stir in the okra slices, add back the chicken and sausage and sauté for about 5 minutes.
Now add the rice and chicken broth, stirring and bring it to a boil, then reduce to low-medium heat.
Cover and let simmer for about 30 minutes, or until the rice has absorbed all the liquid, stirring occasionally.
Add the uncooked shrimp to the Jambalaya, and stir into the rice and replace the lid. Let cook for an additional 5 minutes (or until shrimp is fully cooked and pink)
Remove from heat and serve while hot. Garnish with scallions and finely chopped parsley.