made this up last night, added a bit more cayenne and it was plenty hot.
1 TBS canola oil
1/2 pound andoulle sausage (the l’s are silent)
1 large white onion chopped
2 stalks celery chopped
1 green bell pepper chopped
3 garlic cloves minced
1 1/2 cup long-grain rice
3 cups canned low sodium chicken broth
1 can petite cut diced tomatoes (mexican style works good)
2 bay leaves
1 tsp salt, fresh ground pepper
1 pound boneless skinless chicken breast 1 inch cubes
1 pound raw shelled, de-veined shrimp medium sized
In large sauce pan (needs a tight fitting cover) or a dutch oven brown sausage in canola oil, transfer sausage to cutting board and cut into 1/4 inch slices. In remaining oil/sausage drippings, saute onion, celery, bell pepper, and garlic till softened real good. Add rice, broth, sausage, tomatoes with juices, and all spices. Bring to a boil and stir. Put lid on tight and turn burner down so you have a slow simmer. Simmer at least 45 minutes and keep the lid on at all times. Add cubed chicken, stir, re-season if needed, cover for 2-3 minutes. Add shrimp, stir, cover for 2-3 minutes. Have some crusty bread ready, laddle the jambalaya into bowls and garnish with fresh parsley and a few shakes of your favorite hot sauce. Maybe a dark, nutty, brew to go along?
