The Husband LOVES Jambalaya. Every time we go to a certain restaurant, he always has the same thing. I posted it here, and still make it on special occasions, but because it contains shrimp (an essential ingredient to that dish, apparently), I don't make it often because I can't (won't) eat it.
I also don't make it often because I don't really have the kind of time required. Story of my life...
This I made on a week night - I prep the vegetables and seasonings on the weekend and have it all ready to throw in the pot when I get home at night.
THIRTY MINUTE JAMBALAYA
- 2 teaspoons olive oil
- 1/2 lb chicken breast, diced
- 1lb smoked sausage, sliced
- 1/8-1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons Cajun/Creole Seasoning
- 1 teaspoon onion powder
- 1 large onion, diced
- 1 green bell pepper, diced
- 1/2 cup diced celery
- 3-4 cloves garlic, chopped
- 3 cups beef stock (if using brown rice) or 2 1/2 cups beef stock (if using white rice)
- 1 (14.5 oz) can diced tomatoes
- 2 cups uncooked white or brown rice
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- In a bowl mix together the cayenne, Creole seasoning and onion powder - then add the chicken and sausage and mix until they're coated in seasoning.
- Heat the olive oil, then cook the chicken and sausage over medium heat until browned.
- Add onion, pepper, celery and garlic and cook until vegetables are just tender.
- Add stock, tomatoes, rice, bay leaves, Worcestershire and bring to a boil.
- Turn heat to low, cover pot with lid, and cook for 20 minutes (if using white rice) or 45-50 minutes (if using brown rice).
- Check near the end of cooking time and if the mixture is dry, add more broth or water.