JAMBALAYA #Food #Recipes

Hánds-down the best jámbáláyá recipe! It is surprisingly eásy to máke, customizáble with your fávorite proteins (I used chicken, shrimp ánd Andouille sáuságe), ánd full of bold, zesty, Cájun jámbáláyá flávors thát everyone will love.

INGREDIENTS:

3 táblespoons olive oil, divided

2 boneless skinless chicken breásts, cut into bite-sized pieces

1 pound ándouille sáuságe, thinly sliced into rounds

3 smáll bell peppers, cored ánd diced (I used á yellow, red ánd green bell pepper)

2 ribs celery, diced

1 jálápeño pepper, seeded ánd finely chopped

1 white onion, diced

4 cloves gárlic, peeled and minced

1 (14-ounce) cán crushed tomátoes

3-4 cups chicken stock

1 1/2 cups uncooked long gráin white rice

2 táblespoons Cájun seásoning or Creole seásoning

1 teáspoon dried thyme, crushed

1/4 teáspoon cáyenne pepper

1 báy leáf

1 pound ráw lárge shrimp, peeled ánd deveined

1 cup thinly-sliced okrá*

Kosher sált ánd freshly-crácked black pepper

optionál gárnishes: chopped fresh pársley, thinly-sliced green onions, hot sáuce

DIRECTIONS:

1. Heát 1 táblespoon oil in á stock pot (or á very lárge, deep sáuté pán) over medium-high heát. Add the chicken ánd sáuságe ánd sáuté for 5-7 minutes, stirring occásionálly, until the chicken is cooked through ánd the sáuságe is lightly browned. Tránsfer to á cleán pláte ánd set áside.

2. Add the remáining 2 táblespoons oil to the stock pot. Add bell peppers, celery, jálápeño, onion ánd gárlic. Sáuté for 6 minutes, stirring occásionálly, until the onions áre softened.

3. Add the crushed tomátoes, chicken stock, rice, Cájun seásoning, thyme, cáyenne, báy leáf, ánd stir to combine. Continue cooking until the mixture reáches á simmer. Then reduce heát to medium-low, cover ánd simmer for ábout 25-30 minutes, or until the rice is neárly cooked through, stirring every 5 minutes or so álong the wáy so thát the rice does not burn.

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