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Jambalaya

 1 lb. Andouille sausage, sliced
 1 large onion, diced
 1 large green pepper, diced
 1 serrano or jalapeno pepper, finely chopped
 3 stalks celery with leaves , diced
 Salt & pepper
 3 cloves garlic, minced
 1 tbsp. flour
 1 quart fire-roasted tomatoes with juice
 1 pint chicken broth
 1/2 tbsp. Creole seasoning
 1 bay leaf
 1 tsp. parsley
 1/2 tsp. cumin
 1/2 tsp. thyme
 1/2 tsp. oregano
 1/4 tsp. cayenne pepper or to taste
 2 tbsp. Worcestershire sauce
 2 c. uncooked rice
 1/2 lb. chicken - diced
 1/2 lb. shrimp pealed and deveined - opt
1

In cast iron Dutch oven, brown sausage, removed and set aside

2

in same pan brown chicken (add bit of EVOO if needed), remove and set aside

3

Add to drippings (add tbsp. EVOO if needed) onion, peppers and celery, season with S/P and cook until almost tender

4

Add garlic and cook another minute

5

Add flour and cook one more minute

6

Add sausage, chicken and remaining ingredients except for shrimp

7

Bring to boil and reduce to simmer, covered for 30 minutes

8

Add shrimp, cook about 8-10 minutes more