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Jambalaya

  • 2 tbsp vegetable oil
  • 12 oz smoked sausage, sliced
  • 6 boneless skinless chicken thighs
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped
  • 1 sweet green pepper, chopped
  • 1 tsp each dried thyme, dried oregano and sweet paprika
  • ½ tsp each dried cumin and basil
  • ¼ tsp each salt and pepper
  • ¼ tsp cayenne pepper
  • 2 bay leaves
  • 1 can (28 oz) diced tomatoes
  • 1 ½ cups sodium-reduced chicken broth
  • 2 cups parboiled long-grain rice
  • 1 lb raw large shrimp, peeled and deveined
  • 3 green onions, sliced

In a large shallow Dutch oven, heat half of the oil over medium-low heat; brown sausage. Transfer to paper towel-lined bowl. Add chicken to pan; brown well. Add to sausage.

Drain fat from pan; add remaining oil. Cook onion and garlic over medium-low heat until softened and light golden, about 8 minutes.

Stir in celery, green pepper, thyme, oregano, paprika, cumin, basil, salt, pepper, cayenne and bay leaves; cook until softened, about 4 minutes.

Stir in tomatoes and chicken broth, scraping up brown bits. Stir in sausage mixture; bring to boil. Stir in rice; reduce heat, cover and simmer until rice is almost tender, about 15 minutes.

Stir in shrimp; cover and cook until shrimp are pink, about 5 minutes. Discard bay leaves; stir in green onions.

Recipe courtesy of Canadian Living’s the One Dish Collection

Wednesday, February 1, 2012