• 2 tablespoon olive oil (or bacon grease, if you have it, will add a bit of welcome smokiness)
• 12 to 16 oz. Andouille sausage, thinly sliced
• 1 lb boneless skinless chicken thighs, cut into small bite sized cubes mixed with 1 Tbs Cajun Blackening Seasoning (recipe below)
• 1 lb. shrimp, 26-30 ct cleaned peeled and deveined mixed with 1 Tsp Blackening Seasoning.
• Cajun Blackening Seasoning for Chicken and Shrimp (see below)
• 1 medium yellow onion, diced or (+-)1.5 cups
• 1 red* /or green ,yellow* bell pepper, seeded and diced or (+-)1.5 cups, *I prefer Red or Yellow as they are a bit sweeter and esthetically more pleasing.
• 2 to 3 ribs of celery, diced (+-) 1.5 cups
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 5 garlic cloves, minced ( 2 Tbs)
• 2 cups long grain rice
• 2 tablespoons parsley, finely chopped
• 1 tablespoon thyme, minced
• 2½ teaspoons smoked paprika (Smoked is preferred but not necessary)
• ¼ to 1 teaspoon ground cayenne pepper (to your taste)
• 2 teaspoons cumin
• 1 (15 oz) can, crushed tomatoes or 1 lb. fresh Plum tomatoes (about 4 to 5 I prefer fresh Tomatoes)
• 3 cups chicken stock
• fresh thyme, parsley, or green onion
1. Preheat 1 tablespoon of oil or grease in a heavy stockpot or dutch oven over medium-high heat. Brown andouille for about 5 minutes, remove from oven, leaving grease, and set aside.
2. Add chicken thighs, season with Cajun Seasoning*, and cook about 5 minutes. They don’t need to be cooked through, just have a bit of color on them. Remove and set aside with sausage do the same with the shrimp ( Shrimp does not need to cook thru as you will be adding it back to the rice and it will finish)
3. Add 1 more Tbs olive oil to the pan then add onions, bell peppers, and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Stir in garlic and corn and continue to sauté for 2 minutes more.
4. Add rice, herbs and spices and sauté for 4 to 5 minutes. Add salt and pepper.
5. Stir in crushed tomatoes, stock, chicken thighs, and sausage. Bring mixture to a boil, then reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about ⅔ of the way, then add shrimp by gently pressing shrimp slightly into the mixture. DO NOT STIR while rice is cooking.
6. Cover again and continue to simmer for 7 to 10 minutes or until rice is cooked through and the liquid has evaporated.
7. Gently toss jambalaya together to incorporate shrimp and fluff the rice. Top with chopped parsley or sliced green onion, and serve.
* Blackening Seasoning
3 Tbsp Smoked Paprika
2 tsp Onion Powder
1 Tsp Garlic Powder
1 1/2 tsp Sea Salt
1 Tsp Black Pepper
1 Tsp Dried Thyme
1 Tsp Dried Oregano
1/2 -1 Tsp Cayenne Pepper
Mix all ingredients