Steven's Jambalaya.
You can cook Steven's Jambalaya using 17 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Steven's Jambalaya
- Prepare 1 tbsp of Olive oil, once around the pan.
- Prepare 1 tbsp of Butter.
- You need 1 lb of Boneless, skinless white or dark meat chicken.
- It's 3/4 lb of Andouille casing removed and diced.
- You need 1 medium of Onion, chopped.
- It's 2 of ribs Celery, chopped.
- It's 1 of Green pepper, chopped.
- It's 1 of Bay leaf, fresh or dried.
- It's 5 of drops hot sauce.
- You need 1 of 14 1/2 oz can Diced tomatoes.
- You need 1 of 14 oz cab Chicken broth.
- Prepare 1 tsp of cumin.
- Prepare 1 tsp of dark chili powder, heaped.
- It's 1 tsp of poultry seasoning.
- It's 1 tsp of Worchestershire sauce.
- It's 1 lb of medium shrimp, raw, deveined & peeled.
- Prepare 1 of Coarse salt & black pepper, chopped scallions, fresh thyme for garnish.
Steven's Jambalaya step by step
- Place a large, deep skillet over medium high heat. Add oil & butter to pan. Cube chicken and place in hot oil & butter. Brown chicken 3 minutes, add sausage and cook 2 minutes more. Add onion, celery, pepper, bay leaf and cayenne or hot sauce..
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1-2 minutes more. Sir in tomatoes and broth and season with cumin, chili, poultry seasoning & Worcestershire. Bring liquids to a boil & add shrimp..
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place ona trivet. Ladle jambalaya into shallow bowles. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambala. Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves..