Spicy Jambalaya
Sarah
ingredients
- 1/2 pound pork belly, diced
- 3/4 pound andouille, casing removed and diced
- 1 pound raw shrimp
- 1 pound boneless, skinless chicken
- 2 cups rice (enriched white or your preference)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon butter
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 red pepper, chopped
- 1 bay leaf, fresh or dried
- 4 drops of hot sauce
- 2 pinches cayenne pepper
- 3 tablespoons all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1 (14-ounce) container chicken stock
- 1 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon poultry seasoning
- 1 teaspoon Worcestershire sauce
- 2 teaspoons of liquid smoke (optional)
- Salt and black pepper
- Fresh thyme, chopped for garnish
directions
- 1
Cook rice to package directions.
- 2
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add pork belly and sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- 3
Add vegetables to skillet and saute for 8 minutes. Sprinkle flour over the pan and cook 2 minutes more. Stir in tomatoes and stock and season with cumin, chili powder, poultry seasoning, Worcestershire sauce, and liquid smoke. Bring liquids to a boil and add shrimp.
- 4
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat. Spoon jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on top of jambalaya. Season dish with salt, pepper, and thyme leaves.
Source: Keriann
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