Chicken Jambalaya

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground pepper
• 1/2 teaspoon dried oregano
• 2 serrano peppers, minced (keep the seeds)
• 1 onion, minced
• 2 celery, stalks chopped
• 1 bell pepper, chopped (keep the seeds)
• 3 tablespoons canola oil
• 1 lb chicken breast, cut into chunks
• 3 spicy cajun sausages, cut into large coins
• 2 bay leaves
• 1 teaspoon hot sauce (tabasco, or tapatio, or franks, etc)
• 1 (12 ounce) can chopped tomatoes
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 lb raw shrimp, peeled and de-veined

Recipe

• 1 combine the dried spices, the serrano peppers, the onion, the celery, and the bell pepper in a bowl. leave the seeds with the peppers! mix and set aside.
• 2 heat chicken stock to boiling while completing the next steps.
• 3 heat oil in a large, deep, thick-bottomed sauce pan. fry the sausage coins over medium heat until fully cooked. remove, leaving as much oil as possible.
• 4 heat sauce pan to very hot, sear the chicken, then reduce heat to medium and fry until cooked through. remove, leaving as much oil as possible.
• 5 add veggie mixture to the sauce pan and fry until the onions and peppers begin to brown. add bay leaves and tabasco and fry for about 2 minutes. add chopped tomatoes and fry for about 2 minutes.
• 6 add sausage and chicken back to the saucepan. add the rice and stir to coat each grain. add boiling stock. do not stir anymore!
• 7 simmer uncovered for 25-30 minutes, or until moisture has been absorbed and rice is tender. add the shrimp, cover the sauce pan, and let it rest (and steam the shrimp) for 10 minutes.