Jambalaya with Chicken + Shrimp
Why we love it:
- 1 Onion (chopped)
- 3 ribs Celery
- 2 cloves Garlic (minced)
- 1 Green Bell Pepper (chopped)
- 1 Bell Pepper (Orange, Yellow or Red) (chopped)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Dried Oregano
- 2 teaspoons Old Bay Seasoning (optional, if you don’t have this in you cabinet, use 1 teaspoon cumin and 1 teaspoon paprika)
- 4 ounces Sausage (sliced, andouille is a great choice)
- 1⁄2 pound Chicken Breast (boneless, skinless, cut into 1" pieces)
- 2 Tablespoons Tomato Paste
- 1 15-ounce can Crushed Tomatoes
- 1 cup Basmati Rice (White)
- 2 cups Chicken Stock
- 1 pound Shrimp (medium, peeled and deveined, tails on, about 36/40 or 41/50 size)
Dice the onion in small squares. Dice the celery. Mince the garlic. Slice both bell peppers in small squares.
In a large pot over medium heat, heat oil. Add onion, celery, garlic, and peppers. Season with salt and pepper, oregano, and Old Bay.
Slice the sausage in thin slices and add it to the pot. Cook for 2 minutes while you prep the chicken.
Dice the chicken into 1” cubes. Stir it in to the pot. Cook until the chicken is golden on the outsides, about 5 minutes.
Add the tomato paste and cook until fragrant, about 1 minute longer. Add the crushed tomatoes and stir to combine.
Add the rice and stir until well coated.
Add chicken stock, and bring to a boil. As soon as it is boiling, stir the pot well to make sure nothing is sticking, then reduce the heat to medium low, and cover with a tight fitting lid. Cook for about 20 minutes, until the rice is tender and the liquid is almost absorbed. During this time, open the lid and stir well, scraping the bottom of the pan at least once and perhaps twice.
If you need to peel and devein the shrimp, do that. We like to leave the tails on because they add flavor, but you could remove them if preferred.
Add the shrimp to the pot after the 20 minutes have passed, press them into the rice. Cover and and cook until they’re pink, 3 to 5 minutes.
Gently give everything a good stir and plate in large bowls. Put some sausages or shrimp on top for a nice presentation.