Jambalaya

By Matt Fisher
Servings: Serves 6.

Planning

Finish all the chopping and cutting for vegetables.

Ingredients

• 2 tablespoons oil
• 1/4 pound boneless chicken breast, cut into bite-sized pieces
• 1/4 pound boneless chicken thighs, cut into pieces
• 1/4 tsp salt, 1/4 tsp pepper
• 1 cup chopped smoked turkey (or pork) sausage (about 4 ounces)
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1 minced garlic clove
• 1/2 tsp dried thyme
• 2 teaspoons paprika
• 1/4 tsp ground red pepper
• 1 1/2 cups uncooked long-grain white rice
• 2 3/4 cups chicken broth
• 1 -14.5 oz. can diced tomatoes, undrained
• 1/4 pound large shrimp, peeled, deveined and chopped
• 1/4 cup sliced green onions

Preparation

Heat oil in large skillet over med heat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan and add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 onion, green pepper, celery and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

Stir in rice, cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done.

Remove from heat and let stand 5 minutes. Fluff with a fork and sprinkle with green onions.