We got home on Friday night and I decided that I needed to make a bunch of stuff before Carter got called out again. The first thing I made was jambalaya using Rachael Ray’s “Everything Jambalaya” recipe. The only thing I changed was that I cooked the rice in chicken stock and I mixed it into the jambalaya after it was cooked. It was really good, with a little kick from the spicy kielbasa.
Recipe Courtesy of Rachael Ray
* Yield: 4 servings
* 2 cups enriched white rice
* 1 tablespoon extra-virgin olive oil, once around the pan
* 1 tablespoon butter
* 1 pound boneless, skinless white or dark meat chicken
* 3/4 pound andouille, casing removed and diced (I used spicy jalapeno kielbasa instead)
* 1 medium onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, chopped
* 1 bay leaf, fresh or dried
* Several drops hot sauce or 2 pinches cayenne pepper
* 2 to 3 tablespoons (a handful) all-purpose flour
* 1 (14-ounce) can diced tomatoes in juice
* 1(14-ounce) can or paper container chicken stock or broth
* 1 teaspoon (1/3 palmful) cumin
* 1 rounded teaspoon (1/2 palmful) dark chili powder
* 1 teaspoon (1/3 palmful) poultry seasoning
* 1 teaspoon Worcestershire sauce
* 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
* Coarse salt and black pepper
* Chopped scallions, for garnish
* Fresh thyme, chopped for garnish
Cook rice to package directions.
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 sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.