FULL HOUSE JAMBALAYA

Full House Jambalaya image

Provided by Marsha Gardner

Categories Fish

Number Of Ingredients 23

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6 chicken thighs, skinless and boneless, cut into cubes
2 tsp creole seasoning
4-6 Tbsp olive oil, extra virgin
8 oz andouille sausage or other smoked sausage
8 oz ham,cooked and cubed
1 large onion, chopped
1 small green bell pepper, cut into 1-inch strips
1 small yellow bell pepper, cut into 1-inch strips
1 small red bell pepper, cut into 1-inch strips
4 celery stalks, chopped
1 Tbsp thyme, leaves, fresh
4 bay leaves
6 clove garlic, chopped
2 Tbsp all purpose flour
1/4 tsp cayenne pepper
1 1/2 c long grain rice, uncooked
4 c chicken broth
2-16 oz can diced tomatoes or rotel your heat choice
1 lb shrimp, large, peeled and deveined
kosher salt and freshly ground black pepper to taste
fresh parsley for garnish
1/2 c green onions, sliced for garnish
1/2 lb okra, fresh or frozen, sliced

Steps:

1. Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate. Add ham and saute lightly, about 3 minutes; remove to plate. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes add garlic and cook 1 minute longer.
2. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir chicken, sausage and okra into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley and green onion.