Ingredients
2 Tbsp. extra-virgin olive oil
1/2 pound chicken thighs, cut into pieces
1/2 pound shrimp , peeled and deveined
1/2 pound cooked andouille sausage , (preferably turkey) sliced
1 small onion , chopped
1 small bell pepper , chopped
2 cloves garlic , minced
2 stalks celery , chopped
1+ Tbsp. Creole seasoning
4 Tbsp (about 1/2 of a 6 oz can) tomato paste
1 can diced tomatoes, drained
3 cups chicken broth
2 bay leaves
Salt to taste
2 cups long-grain brown rice
1/2 cup chopped fresh Italian parsley
3 Tbsp chopped chives
Preparation
Place the olive oil in a large Dutch oven and place over medium heat. When hot, add the chicken and brown on all sides. Add the onion, bell pepper, garlic and celery. Cook until just lightly brown.
Add the Creole seasoning, tomato paste, tomatoes and chicken broth and bring to a boil.
Add the bay leaves and sliced sausage and stir in the long-grain rice. Reduce the heat so that the mixture simmers, then cover. Cook until the liquid has almost evaporated, about 45-50 minutes. Great jambalaya should be a little wet. Stir in the shrimp and cook a minute or two more until the shrimp turn opaque. Taste and add salt if needed (note the Creole seasoning is quite salty, so taste first).
Just before serving, remove the bay leaves and stir in the freshly chopped parsley and chives. Serve with hot sauce and enjoy.
