Want to Zap the taste buds? Then this is just the ticket. My family loves this Jambalaya! I’m not a fish person, so I just scoop some into a bowl before adding the shrimp.
Also, this comes together real quick. So, if you have everything, it’s great for a week night meal as well.
Recipe from: http://www.foodnetwork.com/recipes/rachael-ray/everything-jambalaya-recipe/
First: Cook the rice and leave covered until ready to use.
Saute the chicken in the olive oil and butter
Add the andouille sausage and cook a few more minutes.
Add the celery, onion, green bell pepper, bay leaves and cayenne
Saute this for about 5 minutues or so until the onions are translucent.
Sprinkle the flour over the mixture, stirring everything and allow to cook for a minute or two (to get the flour taste out)
Add the tomatoes, broth, rest of the seasonings, and Worcestershire sauce. Bring to a boil.
**At this point, if you don’t like fish, put some in a separate bowl or pot for yourself (or whomever doesn’t like fish)
Add the shrimp and continue cooking for about 5 minutes (until the shrimp is pink) Keep an eye on it as it doesn’t take long to cook the shrimp.
Take a taste of the liquid. If you’d like more salt and pepper, add some now.
If all done. Ladle into bowls and top with a scoop of the rice. Top with green onions and thyme. (I didn’t have thyme when I made this so I omitted it)
I serve hot corn bread with ours!