Jambalaya is a staple in the south.  Its savory, spicy, and all around yummy! This Jambalaya recipe has the best flavor, and the most freedom of personal expression within a recipe.  Make it for dinner tonight, and double the ingredients if you want a chance at left overs!

Cajun Jambalaya Recipe

What you need:

• Large can of chicken
• Andouille or smoked fully cooked sausage  (choose smoked to reduce heat)
• Medium yellow or white onion, finely diced
• Red bell pepper, diced (can use green, but red give a nice sweetness)
• 4 stalks of celery, finely diced
• Can of fire roasted diced tomatoes(regular also fine, but fire roasted gives a deeper flavor) So when we sat down for dinner, I was introduced to Cajun jambalaya.  I was instantly hooked,
  even through my teary eyes I wound up eating three bowls because of how amazing it tasted, even with the heat.
• 4 good-sized cloves of garlic, pressed (or finely chopped if you don’t have a press)
• Cup of dried white rice
• 1-2 tablespoons of creole seasoning (1/2 tablespoon for lesser heat)
• 3 bay leaves
• 2 teaspoons of Worcestershire sauce
• 1-2 teaspoons of hot sauce (can omit for reduced heat)
• Box Chicken Stock (3 cups at first, then remainder towards end of cooking)
• Extra Virgin Olive oil (took saute vegetables)
• (optional) 12 shrimp, peeled, de-veined, and chopped.

Directions:

Start out by prepping all your ingredients.  Slice the sausage so that they look like thick coins ( I like to toss the sausage slices in a pan with olive oil for about 3 minutes to get some extra flavor and crispness, but this is not a have to).  Toss in a bowl with the can of shredded chicken and add in the creole season. If you chose to add shrimp, add it in at this time.  Set aside.

Dice up the pepper, onion, and celery.  In a large sauce pan, place about 2 tablespoons of olive oil at medium heat.  Add in diced vegetables.  Saute for about 3-5 minutes, just long enough to sweat them down.

Add in can of diced tomatoes, garlic, Worcestershire sauce, hot sauce, and bay leaves. Stir in dry rice.  Slowly add in (while gently stirring) 3 cups of the chicken stock.  No need to break down the bay leaves as you can remove them at the end of cooking.

Final Bit:

Cook for about 15 minutes, or until rice has absorbed most of the liquid.  Add in meat mixture and remaining chicken stock.  Cook for 5 minutes, or until all meat is done if using shrimp.  Taste and add creole seasoning, salt/pepper to taste.  Remove bay leaves, serve and enjoy!