Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It's easy, quick to make and perfect for celebrating Mardi Gras, no matter where you are in the world.
1lbandouille sausagediced, or dried chorizo sausage
1lbfresh pork sausagecasings removed
4boneless, chicken thighs cut into 1-inch pieces
freshly ground black pepper
2bell peppersseeded and diced
3cupsconverted long grain white rice*
2dried bay leaves
128 ozcan crushed tomatoes
2cups chicken stock
1lbsshrimp peeled and deveined
1bunch green onionschopped
In a large pot or dutch oven, over medium heat, render the bacon with the fresh and andouille sausages until browned.
Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until the chicken is browned. Remove all the meat to a bowl.
Add the onions and cook for about 15 minutes, until beginning to caramelize. Add the bell peppers, celery and garlic to the pot and continue cooking, stirring frequently, until vegetables are softened, about 5 minutes. Add the meat back to the pot.
Stir in the rice, thyme, bay leaves, paprika, cayenne, celery salt, one tablespoon of salt and 1 teaspoon of freshly ground pepper. Cook for about 2 to 3 minutes until spices are evenly distributed.
Turn the heat up to medium high and add the crushed tomatoes and chicken broth. Stir and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
Season the shrimp with salt and pepper and stir into the rice, along with the green onions. Put the lid back on the pot, turn off the heat, and leave to sit for another 10 minutes. The heat inside the pot will cook the shrimp.
Remove the lid, fluff with a fork, and serve
*Converted rice is rice that has been parboiled and processed in such a way that it supposedly retains some of the nutrients found in brown rice. You can substitute converted rice for regular long grain white rice in this recipe.Adapted from My New Orleans by John Besh