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Jambalaya

Photo: Melina Hammer; Styling: Buffy Hargett

 

Hands-on time 30 mins
Total time 1 hr
Yield

Makes 8 to 10 servings

Build deep flavors by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices.

Ingredients

  • 1 pound andouille sausage, sliced
  • 2 tablespoons canola oil
  • 2 cups diced sweet onion
  • 1 cup diced celery
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 3 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 2 cups shredded cooked chicken
  • 1 pound peeled, medium-size raw shrimp, deveined
  • 1/2 cup chopped fresh flat-leaf parsley
  • Garnish: chopped green onions

How to Make It

  1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.

  2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

  3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

  4. To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.