Everything Jambalaya

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  • 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


  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 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 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.

Yield: 4 servings