Jambalaya

Method

• Step-by-step Method for Jambalaya
• Dice the onion, celery, and bell pepper into small, even pieces
• Mince the garlic cloves finely
• Cut the boneless, skinless chicken into 1-inch cubes
• Slice Andouille sausage into 1/2-inch rounds
• Peel and devein the shrimp; set aside
• Measure and rinse the long-grain white rice until water runs clear
• In a large, deep-sided pot, heat a small amount of oil (from the total fat allowance) over medium-high heat
• Add the diced chicken; cook, stirring, until lightly browned on all sides; remove and set aside
• Add the Andouille sausage to the hot pot; sear the slices on both sides until lightly browned; remove and set aside with chicken
• In the same pot, add onion, celery, and bell pepper; cook, stirring frequently, until vegetables have softened
• Add minced garlic to the vegetables and cook until fragrant, about 1 minute
• Return the cooked chicken and sausage to the pot; stir to combine with vegetables
• Sprinkle the Cajun seasoning over the meat and vegetable mixture; stir well to coat
• Add diced tomatoes (with their juices), rice, bay leaves, and hot sauce
• Pour in the chicken broth, stirring to distribute ingredients evenly
• Bring the mixture to a boil over high heat
• Reduce heat to low, cover the pot tightly, and simmer gently for about 20 minutes
• After 20 minutes, add the shrimp to the pot
• Stir and cover again; cook for an additional 5-7 minutes until the rice is tender and the shrimp are just cooked through
• Remove bay leaves; season to taste with additional hot sauce if desired
• Fluff jambalaya gently with a fork to incorporate ingredients evenly
• Serve hot in wide shallow bowls; garnish with reserved diced green tops from celery or bell pepper if available
• Suggest serving with lemon wedges and a sprinkle of extra Cajun seasoning on the side for diners to adjust flavor at the table