Jambalaya
A few reasons why I love this one-pot dish so very much is its versatility, you can be extremely creative with it, which is what cooking is about, adding and taking away ingredients to make a dish to your liking. Also, it is a one-pot dish so clean-up is less.
INGREDIENTS
- 3/4 pounds boneless skinless chicken thigs (cut in desired sizes)
- 1/2 pound large shrimp (peeled and deveined)
- 1 1/2 cup uncooked rice
- 1 cup sliced polka kebsa sausauge (about a 1/2 of the whole sausage)
- 1 cup frozen mix vegetables
- 2 sticks fresh thyme
- 3 bay leaves
- onion (diced)
- 1 tablespoon minced garlic
- 1 can fire roasted tomatoes (plain tomatoes are fine)
- 1 tablespoon butter
- 1 teaspoon salt, black pepper, creole seasoning, garlic powder, onion powder, old bay seasoning
- 1/4 teaspoon old bay seasoning
- 1 tablespoon lemon juice
- 2 cups chicken or vegetanle broth (low sodium)
- 3 tablespoons olive oil (divided)
- 1 cup assorted bell peppers (diced)
Instructions
Wash and clean chicken and dice into desired sizes. In a small bowl combine all the dry seasonings and using a fork mix well to combine. Season chicken with seasoning mix, leaving about 1 tbsp for later. In a skillet on medium high heat, add 1 tbsp olive oil and brown sausages about 1 minute on each side, remove sausages from pan and in the same pan add 1 tbsp olive oil and brown chicken pieces, about 3 minutes on each side. Remove brown chicken pieces, then add the remaining 1 tbsp olive oil to pan, add minced garlic and onion and cook for 2 minutes, add bell pepper and cook for another 2 minutes, add canned tomato, stir and mix well to combine add the remaining 1 tbsp of dry seasoning, add liquid and bring to a boil, taste if you want add more salt, add uncooked rice and butter, stir and combine, cover and cook for 10 minutes, drizzle lemon juice onto shrimp, then add to pot, using a large spoon stir to combine well, cover and cook until rice and shrimp is cooked another 10 minutes.
one pot recipe, one pot rice dish, paella, weeknight meal