Jambalaya (The Usual One)

Easy · 18 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 2 Tbs olive oil
• 1 lb boneless, skinless chicken thighs, chopped into 1” pieces
• 1 lb andouille sausage, sliced into rounds
• 1 lb shrimp
• 2 celery stalks, diced
• 1 med. onion, diced
• 3 Tbs garlic, minced
• 1 large green bell pepper, diced
• 1 jalapeno, diced
• 2 Tbs tomato paste
• 1 to 14.5 oz can diced tomatoes
• 3 Cup chicken stock
• 2 tsp worcestershire sauce
• 4 tsp Louisiana hot sauce
• 1 1/2 Cup long grain white rice, rinsed
• 4 Tbs Creole Spice – divided (more or less depending on brand)
• 1 bay leaf
• Green Onion for garnish

Instructions

1. In a small bowl toss diced chicken with 1 Tbs. Creole seasoning.
2. In a large pot, heat oil over medium-high heat.
3. Add chicken and brown on all sides
4. Add the andouille sausage and cook for another 3-5 minutes.
5. Add the celery, onion, green peppers and jalapeno to the pot and saute for another 5 minutes or until the onion is translucent.
6. Add the garlic and cook until fragrant, 30 seconds.
7. Add the remaining Creole seasoning and tomato paste, stir until combined and cook for 1 minute.
8. Add the rice and cook for an additional 2 minutes. (Skip this step for keto)
9. Add the tomatoes, chicken stock, worcestershire sauce, hot sauce and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
10. Remove from heat and let sit 10 minutes for flavors to come together.
11. Serve with hot sauce and green onion.

Tags: pepperplate-import

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