Categories: Main Dish, Pork, Rachael Ray, Shrimp

Ingredients

• 2 cups enriched white rice
• 1 tablespoon extra virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 lb boneless skinlesswhite chicken meat or dark chicken meat
• 3/4 lb andouille sausage, casing removed and diced
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 fresh bay leaves or 1 dried bay leaf
• 2 tablespoons cayenne pepper sauce
• 2 -3 tablespoons all-purpose flour
• 1 (14 ounce) can diced tomatoes with juice
• 1 (14 ounce) can chicken stock or 1 (14 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon dark chili powder
• 1 teaspoon poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 lb medium shrimp, raw,deveined and peeled (ask for easy peel at fish counter)
• coarse salt
• black pepper
• chopped scallion, for garnish
• fresh thyme, chopped for garnish

Directions

1. Cook rice to package directions.

2. Place a large, deep skillet over medium high heat.

3. Add oil and butter to the pan.

4. Cube chicken and place in hot oil and butter.

5. Brown chicken 3 minutes, add sausage, and cook 2 minutes more.

6. Add onion, celery, pepper, bay, and cayenne.

7. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.

8. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire.

9. Bring liquids to a boil and add shrimp.

10. Simmer shrimp 5 minutes until pink and firm.

11. Remove the pot from the heat and place on a trivet.

12. Ladle jambalaya into shallow bowls.

13. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.

14. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

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