I got up close and personal with this Jambalaya the other evening.
It was a totally satisfying event and took minimal effort. One pot and done!
Chicken, Turkey Sausage & Shrimp Jambalaya
2 chicken breast, boneless and skinless, cut into bite size pieces
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper
Stir together spice mix; sprinkle over chicken pieces and stir to coat.
Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.
Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.
With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.
Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.
Serve with more hot sauce and fresh parsley, if desired.