ONE-POT JAMBALAYA

One-Pot Jambalaya image

Provided by Spice Boy

Time 1h

Yield 12 serving(s)

Number Of Ingredients 22

1 cup chopped bell pepper (red and or or green)
1 medium onion, chopped
2 stalks celery, chopped
2 jalapenos (or red chiles, seeded and chopped)
5 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon smoked hot paprika (or more to taste) (optional)
1/4 teaspoon red pepper flakes
1 teaspoon grill seasoning
1 teaspoon sugar
salt and pepper
1 lb andouille sausage, sliced
1 lb boneless skinless chicken breast (or thighs)
1 (28 ounce) can crushed tomatoes
3 cups chicken stock
1 1/2 cups white rice (uncooked)
2 tablespoons olive oil
1 tablespoon butter

Steps:

In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary) and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.