I Was Working On This For 4 Hours Because Of Horrible Time Management - Blog Posts

Day 35: Jambalaya!

INGREDIENTS:

olive oil

500g boneless skinless chicken breasts, cut into bite-sized pieces (remove tendons, it makes eating easier)

1 pound andouille sausage, thinly sliced into rounds (I used polish kielbasa as substitute)

3 small bell peppers, cored and diced (whatever you prefer, I used a mixed pack)

150g celery root, diced

1 chilli pepper, diced with seeds

1 white onion, diced (about mid-size)

3 cloves garlic, peeled and minced (extra is always good)

1 can (400g) crushed tomatoes

3–4 cups chicken stock

1 1/2 cups uncooked long grain white rice

2 tablespoons Cajun seasoning or Creole seasoning

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 bay leaf

1 pound raw large shrimp, peeled and deveined

Kosher salt and freshly-cracked black pepper

Fresh parsley (for garnish)

INSTRUCTIONS:

Heat 1 tablespoon oil in a deep (non-stick) pan over medium-high heat.  Add the chicken and sausage and sauté, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean, big bowl and set aside. (Do this before starting to cut the vegetables or you will end up cooking for over 4 hours, I know I did)

Add the remaining 2 tablespoons oil to the pan.  Add bell peppers, celery, chilli pepper, onion and garlic. Sauté while stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf to a big pot, and stir to combine, add the vegetables. Cook on medium heat for about 25-30 minutes (cover the pot with a lid), stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp with the chicken and sausage and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.

Season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.

Remove from heat!!!