This was our first meal in our Roslindale house and it was a huge hit. Even our new roommate loved it. Super easy to make and easy to make substitutions to. Save yourself a ton of time and stress by cutting everything before you start cooking. I had 3 mixing bowls and put items into groups based on when they went in.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 medium cloves garlic, peeled
- 1 large green bell pepper, cored, seeded and chopped
- 2 celery stalks, diced
- 3 tbsp fresh Italian parsley, minced
- 6 oz andouille sausage, cut into 1/2-inch cubes
- 8 oz boneless, skinless chicken breast, diced
- 1 large bay leaf
- 1 tsp cayenne pepper
- 1 can (28 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup brown rice, uncooked
- 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Bowl 1: Onion, garlic, bell pepper and celery
Bowl 2: Parsley, sausage, chicken, bay leaf, and cayenne pepper
Bowl 3: diced shrimp.
Add oil to a large nonstick saucepan. Over medium heat, sauté Bowl 1 ingredients until onions are translucent. Add Bowl 2 ingredients. Cook, stirring often, 5 to 6 minutes.
Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
Stir in shrimp and cook 5 minutes more. Remove bay leaf.
Season to taste with cayenne pepper and salt. In my opinion it didn’t need any extra salt.
Image and recipe adapted from : http://www.epicurious.com/recipes/food/views/jambalaya-230294