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Windys Jambalaya Recipe

Ingredients

How to make it

  • 1. Thaw shrimp overnight in the refrigerator or for several hours in cold water; pull tails off. Refrigerate until ready to use.
  • 2. Cut sausages in half lengthwise; then cut in 1/4-inch slices. Set aside.
  • 3. Spray a skillet and fry chicken thighs until nicely browned. Let cool slightly and dice; set aside.
  • 4. Preheat a 6 qt Dutch oven over medium high heat; add olive oil and heat to not-quite-smoking. Add onions, celery, green bell pepper, and scallions. Stir often to prevent scorching, and cook for about 5 minutes, or until slightly golden. Add garlic and cook for 1 minute longer.
  • 5. Add Creole seasoning as you go, tomatoes, sausage, chicken, browning sauce, and poultry seasoning; stir. Add water or chicken broth, and bring to a boil. Lower heat and add rice. Stir and cover with a vented lid; cook for about 20 to 25 minutes, or until liquid is absorbed.
  • 6. Stir in shrimp and heat through.
  • 7. Serve hot sauce on the side.
  • SUGGESTED SIDES: Cornbread and asparagus spears, bread pudding for dessert.
  • NOTE: This dish has no trouble standing alone, but is excellent served as a side dish with scrambled eggs, as well. Also, if seafood/shellfish sensitivity is an issue, substitute another pound of either smoked sausage, or perhaps ham, for the shrimp.

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