Please excuse my lack of pictures for this post, I was in a rush to get it cooked thanks to a screamy little one at my feet! This recipe is originally from About.com, one of my favorite recipe sources, but I changed it up a little bit to suite our tastes a little better. It makes a very spicy, but not too hot jambalaya that is healthier than most options and quite tasty!
- 2 tbsp butter
- 8 oz Andouille sausage sliced 1/4″ thick
- 1 large boneless, skinless chicken breast, diced
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 cup diced tomato
- 1 large red bell pepper, diced
- 2 ribs celery, sliced 1/4″ thick
- 1/2 onion, thinly sliced
- 1 cup brown rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
- In a large pot, melt the butter over medium heat. Add the sausage and chicken and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the bell pepper, celery, and onions; cook, stirring for 5 minutes.
- Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.
- Serve & enjoy!