Jambalaya (Cajun Rice)

Instructions

1. 01

   In a large skillet with a lid, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add the chicken and cook, turning as needed, until both sides are browned. The chicken does not have to be cooked all the way through since it will continue cooking in the jambalaya.

2. 02

   Remove the chicken and set it aside in a mixing bowl. Now add the sausage to the hot pan and cook until browned on both sides. If needed, add more olive oil. However, the sausage has a high fat content and may be fine sautéing on its own. When the sausage is browned, transfer it to the bowl with the chicken. If there is a lot of fat left in the pan, you can take some out. I like to use it to sauté the vegetables.

3. 03

   Reduce the heat to medium low. Add the onion, green onion, garlic, celery and green bell pepper. Saute until just softened, stirring now and then, using a flat wood spatula to get any of the cooked bits of chicken and sausage off the bottom of the pan. The vegetables will cook again in the jambalaya so don’t cook them too long right now.

4. 04

   Transfer the vegetables to a separate bowl.

5. 05

   Now add the 2 tablespoons of butter to the pan and melt on medium low heat. When the butter has melted, whisk in the flour to make a roux. The mixture will bubble and turn a light brown color. Again, try to get some of those delicious bits off the bottom of the pan!

6. 06

   Add the basil, Cajun seasoning, salt, pepper, and cayenne pepper to the roux and stir. Now add the vegetables back to the pan and stir to combine.

7. 07

   Add the diced tomatoes with juice, the stock, and the rice. Stir to combine. Bring the mixture to a gentle boil then add the reserved chicken and sausage. Reduce the heat to a simmer, cover the pan, and cook for 20 more minutes. If you’re using shrimp, throw them in the pot after about 14 minutes. Stir several times during the simmering process to move the rice around so it doesn’t burn on the bottom of the pan. At the end of the simmer, the liquid will be absorbed, and the rice cooked.

8. 08

   Remove the pan from the heat but keep the lid on. Let the jambalaya rest for 10 minutes, then add the parsley and use a fork to fluff up the rice. Your jambalaya is ready to serve!