This is another recipe from our snowmageddon weekend. Though this dish is ready in about an hour, the flavors are amazing! If spice is your thing, try this dish. If you arent into spice, lay low on the cayenne and use a mild sausage instead of the spicy version we used. Speaking of sausage, we used the same Tuscan style sausage we used in the pasta dish a few recipes back. Words cant express how much we love this sausage!
3 ribs of celery, chopped 1 green bell pepper, diced 1 red bell pepper, diced 1 med onion diced (red or yellow) 4 cloves garlic, minced 1 32 oz can fire roasted diced tomatoes 4 cups chicken stock (plus a little water if needed) 3 links Tuscan style pork sausage, sliced (any mildly spicy sausage will do) 1/2 lb roasted chicken, cubed (a good cheat is store brought rotisserie, or you may use raw chicken) 1 lb raw shrimp, peeled and de-veined 1 1/2 cups uncooked rice 1/4 tsp cayenne (depending on how much you like spice) 1 bay leaf Approx. 1 tbls Italian seasoning Salt and pepper to taste 1 1/2 tbls olive oil Scallions, diced for garnish
- Heat olive oil in deep pot on medium. Add onion, garlic, pepper and celery. Cook until fragrant and slightly softened, about 5 mins.
- Add sausage and cook another 5-7 minutes, until sausage starts to brown. (If using raw chicken, also add at this time).
- Add tomatoes, chicken stock, rice, bay leaf, cayenne, Italian seasoning and salt and pepper. Stir to combine.
- Reduce heat to low and cover, simmering for about 30 mins or until rice is tender. You should be stirring periodically during this time.
- Halfway through, taste the broth to see if you need to add additional seasoning to your liking, probably a bit more salt and pepper. You may also need to add a little water at this time, depending on how thick you would like your jambalaya. You don't want it so thick that it seems like it could dry out at any second.
- Once the rice is tender, add the shrimp and simmer a few more minutes until they are pink and done through. Stir.
- Remove the bay leaf, dip into bowls and garnish with the diced scallion. Enjoy!
*Adapted from gimmesomeoven.com (some changes made)