Jaaaambalaya

I've made Jambalaya so many times and I think I've finally gotten it as close to traditional Louisiana style as possible. I've tried some other versions and other recipes and finally, just kind of sampled from a few to come up with the one we all seem to like the most. This version is HOT and SPICY, so if you want it a little more mild I'll let you know which things to omit. I can't tolerate the heat much since my surgery, so I make it pretty mild unless I'm serving it to a large group. You're going to want the file powder, it's found in most grocery stores...don't skip this ingredient!

I do serve mine with cornbread (recipe on blog) because it helps cut down that spice, but you can use cheap dinner rolls for a quick alternate.

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Ingredients:

--3 cups chicken broth

--3 TBSP vegetable oil, divided

--2 TBSP Cajun seasoning *cut to 1 TBSP paprika for less spice

--sausage (your preference...but like, no breakfast sausage. GROSS)

--shrimp, peeled and deveined (I use 1lb)

--2 chicken breasts, diced into bite size chunks

--1 onion, diced

--1 green pepper, diced

--1 red pepper, diced

--2 celery stalks, chopped

-4 cloves garlic, finely chopped

--14 oz can of crushed tomatoes

--1 tsp salt

--1/2 tsp pepper

--1 tsp oregano

--1 tsp thyme

--1/2 tsp red pepper flakes *use just a small pinch for less spice

--1/2 tsp Sriracha *omit for less spice

--2 tsp Worcestershire sauce

--1 tsp File powder

--1.5 cups rice, uncooked

--green onion, sliced (one bunch)

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1. Heat 1 TBSP of oil in a large stock pot or Dutch oven, over medium heat. Season the sausage and chicken with 1 TBSP Cajun seasoning.

2. Add sausage to the hot pot, brown, then remove to a plate.

3. Add an additional 1 TBSP oil, add the chicken, brown and then remove to plate with the sausage (do NOT completely cook chicken through)

4. Add the last TBSP of oil and toss in the onion, peppers and celery and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds.

5. Stir in tomatoes, season with salt and pepper, thyme, oregano, red pepper flakes, Sriracha, Worcestershire sauce, and the remaining TBSP of Cajun seasoning. Stir to combine.

6. Add in the File powder and the cooked chicken and sausage. Stir to combine and cook for 5 minutes.

7. Add the rice and chicken broth, bring to a boil, then reduce to low-medium heat. Cover and simmer 20-25 minutes, or until the liquid has absorbed and the rice is cooked.

8. Add shrimp on top and GENTLY stir, allowing the shrimp to be lightly covered by the cooked Jambalaya. Cover and let simmer 5-6 minutes, or until shrimp is pink.

9. Serve with green onion and cornbread (or dinner rolls)

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