Jambalaya is a dish of Cajun origin. There are as many versions of this recipe as there are people who cook it. Here is a straight forward recipe that is Slap Yo Mama Good!
- 2 tbsp olive oil
- 2 onions, chopped
- 1 green bell pepper, deseedd and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 2 tsp paprika
- 10 oz skinless, boneless chicken breasts, cubed
- 4 oz andouille sausage, chopped
- 3 tomatoes, peeled and chopped
- 2 1/4 cup long grain rice
- 3 3/4 cup hot chicken stock
- 1 tsp dried oregano
- 2 bay leaves
- 12 large shrimp tails
- 4 scallions, finely minced
- 2 tbsp fresh parsley,
- salt and pepper to taste
Heat the olive oil in a large skillet and add the onions, bell pepper, celery and garlic. Cook over low heat, stirring occasionally until all the vegetables have softened. Add the paprika and cook for another minute. Add the chicken and sausages and cook for another 8 to 10 minutes until lightly browned. Add the tomatoes and cook for another 3 to 5 minutes.
Add the rice to the pan and stir well, Pour in the hot stock and then stir in the oregano and bay leaves. Cover and simmer over low heat about 10 minutes.
Add the shrimp and stir well. Cover again and cook for another 6 to 8 minutes until the rice is tender and the shrimp are cooked through.
Stir in the scallions and parsley and then season to taste prior to serving.
The cool thing about Jambalaya is the versatility. Besides the ingredients in this recipe, you can add just about anything to it you want. Jambalaya is great on clean out the refrigerator day if you have left overs.