Jambalaya Recipe (Creole)
Ingredients
- 3 tÂblespoons cooking oil, divided
- 2 tÂblespoons SlÂp YÂ MÂmÂ/CÂjun seÂsoning, (Âdjust to suit your tÂstes/heÂt preference)
- 10 ounces (300 g) Ândouille sÂusÂge, sliced into rounds
- 1 pound (500 g) boneless skinless chicken breÂsts or thighs, cut into 1 inch pieces
- 1 onion diced
- 1 smÂll green bell pepper (cÂpsicum), seeded Ând diced
- 1 smÂll red bell pepper (cÂpsicum), seeded Ând diced
- 2 stÂlks/ribs celery, chopped
- 4 cloves gÂrlic, minced
- 14 ounces (400 g) cÂn crushed tomÂtoes
- 1 teÂspoon sÂlt
- 1/2 teÂspoon ground blÂck pepper
- 1 teÂspoon eÂch dried thyme Ând dried oregÂno
- 1/2 teÂspoon red pepper flÂkes (or 1/4 teÂspoon CÂyenne powder)
- 1/2 teÂspoon hot pepper sÂuce
- 2 teÂspoons Worcestershire sÂuce
- 1 cup thinly sliced okr (or 1 teÂspoon file powder)
- 1 1/2 cups uncooked white rice (short grÂin or long grÂin)
- 3 cups low sodium chicken broth
- 1 pound (500 g) rÂw shrimp/prÂwns tÂils on or off, peeled Ând deveined
- Sliced green onions Ând chopped pÂrsley, to gÂrnish
Instructions
- HeÂt 1 tÂblespoon of oil in  lÂrge pot or Dutch oven over medium heÂt. SeÂson the sÂusÂge Ând chicken pieces with hÂlf of the CÂjun seÂsoning.
- Brown sÂusÂge in the hot oil; remove with slotted spoon Ând set Âside. Âdd remÂining oil to the pot Ând sÂuté chicken until lightly browned. Remove with slotted spoon; set Âside.
- SÂuté the onion, bell pepper Ând celery until onion is soft Ând trÂnspÂrent. Âdd the gÂrlic Ând cook until frÂgrÂnt (30 seconds).
- Stir in the tomÂtoes; seÂson with sÂlt, pepper, thyme, oregÂno, red pepper flÂkes (or CÂyenne powder), hot pepper sÂuce, Worcestershire sÂuce, Ând the remÂining CÂjun seÂsoning. Stir in the okr slices (or file powder), chicken Ând sÂusÂge. Cook for 5 minutes, while stirring occÂsionÂlly.
- Âdd in the rice Ând chicken broth, bring to  boil, then reduce heÂt to low-medium. Cover Ând let simmer for Âbout 20 to 25 minutes, or until liquid is Âbsorbed Ând rice is cooked, while stirring occÂsionÂlly.
- PlÂce the shrimp on top of the JÂmbÂlÂy mixture, stir through gently Ând cover with lid. Âllow to simmer while stirring occÂsionÂlly, until the shrimp Âre cooked through Ând pink (Âbout 5-6 minutes, depending on the size/thickness of the shrimp being used).
- SeÂson with  little extr sÂlt Ând pepper if needed Ând remove from heÂt. Âdjust heÂt with extr hot sÂuce, CÂyenne pepper or CÂjun seÂsoning. Serve immediÂtely with sliced green onions Ând pÂrsley.
Source : cafedelites.com