Main Dishes

Jambalaya - 2021
​​​​​​​​​​​​Recipe courtesy of Steve Levesque

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 2 bell peppers, chopped
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, cut into 1" pieces
• 1 tsp. dried oregano
• 6 oz. andouille sausage, sliced
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 2 c. low-sodium chicken stock or broth
• 1 (15-oz.) can crushed tomatoes
• 1 c. long grain rice
• 2 tsp. Old Bay seasoning
• 1 lb. medium shrimp, peeled and deveined
• 2 green onions, thinly sliced

PREPARATION

• In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
• Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
• Add the shrimp and cook until pink, 3 to 5 minutes.
• Stir in green onions just before serving.

Steve says he uses half the shrimp (1/2 pound) and double the sausage (12 oz.) from the original recipe, just because he doesn't care for shrimp much. Adjust to your own preferences!

Add a little Tony Chachere's seasoning for a dash of Creole flavor!

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