Everything Jambalaya

Yield: 4 servings

Ingredients

• 1 cup enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless chicken (white or dark)
• 1/2 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• 2 tablespoons (several drops) cayenne pepper sauce
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14 ounce) can diced tomatoes in juice
• 1 (14 ounce) can or paper container chicken stock or broth
• 1 teaspoon cumin
• 1 rounded teaspoon dark chili powder
• 1 teaspoon Old Bay or poultry seasoning
• 1 teaspoon Worcestershire sauce
• 3/4 pound medium shrimp, raw, deveined and peeled
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish

Instructions

1. Cook rice according to package directions.
2. Place a large, deep skillet over medium high heat. Add oil and butter to the pan.
3. Cube chicken and place in hot oil and butter. Brown chicken for 3 minutes.
4. Add sausage, and cook 2 minutes more.
5. Add onion, celery, pepper, bay and cayenne.
6. Sauté vegetables 5 minutes.
7. Sprinkle flour over the pan and cook 1 or 2 minutes more.
8. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning and Worcestershire. Bring liquids to a boil and add shrimp.
9. Simmer shrimp for 5 minutes until pink and firm.
10. Remove the pot from the heat and place on a trivet.
11. Ladle jambalaya into shallow bowls.
12. Using an ice cream scoop, place a scoop of rice in the center of the bowls full of jambalaya.
13. Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves.