Shrimp & Chicken Jambalaya Recipe

Makes 6 to 8 servings

3 tablespoon canola oil
1 lb 8 oz boneless skinless chicken breasts, thighs, or a combination, cubed
Kosher salt, as needed
Freshly ground black pepper, as needed
1 lb andouille sausage, sliced 1/2-inch thick
1 medium yellow onion, diced
2 green bell peppers, diced
4 stalks celery, diced
2 teaspoons minced garlic
2 tablespoons paprika
1/4 teaspoon ground cayenne
1/4 teaspoon ground black pepper
2 cups chopped plum tomatoes, juice reserved (or 2 cups canned chopped tomatoes)
3 cups chicken broth
1 bay leaf
1/4 cup thinly sliced basil
2 teaspoons chopped fresh thyme
1 teaspoon Tabasco sauce
30 shrimp (21/25 count) peeled and deveined
4 cups cooked short-grain rice
1 cup sliced scallions, white and green portions

Heat the oil in a Dutch oven over high heat until it shimmers. Season the chicken with salt and pepper and then sear in the hot oil, turning as necessary, until golden on all sides, about 8 minutes. Transfer to a plate. Add the sausages to the pan and sauté until they are lightly browned on both sides, about 6 minutes. Transfer to the same plate or pan as the chicken and reserve.
Add the onion, bell pepper, celery, garlic, paprika, cayenne, and white pepper to the Dutch oven and cook over medium- low heat, stirring frequently, until the vegetables start to release some of their juices and are beginning to soften, about 10 minutes. If the browned bits at the bottom of the pan begin to burn, add a few tablespoons of water to deglaze and scrape up the brown bits. Add the tomatoes with their juices and simmer briefly. Add the broth and bay leaf and bring the jambalaya to a simmer. Cover the Dutch oven and simmer, stirring occasionally, until the vegetables are almost completely tender, 15 minutes.
Return the browned chicken and sausage to the Dutch oven, along with any juices they may have released. Add the basil, thyme, and Tabasco, and return to a simmer over low heat until flavorful, about10 minutes. Add the shrimp to the jambalaya and simmer until the shrimp are cooked all the way through, 5 minutes.
Add the cooked rice and mix well (the rice will continue to soak up the broth as it cools). Serve the jambalaya in bowls, topped with the green onion.

CIA FOODIES

Makes 6 to 8 servings

3 tablespoon canola oil
1 lb 8 oz boneless skinless chicken breasts, thighs, or a combination, cubed
Kosher salt, as needed
Freshly ground black pepper, as needed
1 lb andouille sausage, sliced 1/2-inch thick
1 medium yellow onion, diced
2 green bell peppers, diced
4 stalks celery, diced
2 teaspoons minced garlic
2 tablespoons paprika
1/4 teaspoon ground cayenne
1/4 teaspoon ground black pepper
2 cups chopped plum tomatoes, juice reserved (or 2 cups canned chopped tomatoes)
3 cups chicken broth
1 bay leaf
1/4 cup thinly sliced basil
2 teaspoons chopped fresh thyme
1 teaspoon Tabasco sauce
30 shrimp (21/25 count) peeled and deveined
4 cups cooked short-grain rice
1 cup sliced scallions, white and green portions

Heat the oil in a Dutch oven over high heat until it shimmers. Season the chicken with salt and pepper and then sear in the hot oil, turning as necessary, until golden on all sides, about 8 minutes. Transfer to a plate. Add the sausages to the pan and sauté until they are lightly browned on both sides, about 6 minutes. Transfer to the same plate or pan as the chicken and reserve.
Add the onion, bell pepper, celery, garlic, paprika, cayenne, and white pepper to the Dutch oven and cook over medium- low heat, stirring frequently, until the vegetables start to release some of their juices and are beginning to soften, about 10 minutes. If the browned bits at the bottom of the pan begin to burn, add a few tablespoons of water to deglaze and scrape up the brown bits. Add the tomatoes with their juices and simmer briefly. Add the broth and bay leaf and bring the jambalaya to a simmer. Cover the Dutch oven and simmer, stirring occasionally, until the vegetables are almost completely tender, 15 minutes.
Return the browned chicken and sausage to the Dutch oven, along with any juices they may have released. Add the basil, thyme, and Tabasco, and return to a simmer over low heat until flavorful, about10 minutes. Add the shrimp to the jambalaya and simmer until the shrimp are cooked all the way through, 5 minutes.
Add the cooked rice and mix well (the rice will continue to soak up the broth as it cools). Serve the jambalaya in bowls, topped with the green onion.