3tbspcreole seasoninguse 2 tbsp if using Slap Ya Mama
12ozandouille sausagesmoked sausage, such as kielbasa, or a chorizo will also work
1lbboneless, skinless chicken thighs cut into small pieces
1yellow onion, dicued
1green pepper, diced
2stalks celery, diced
6cloves of garlic, minced
salt, pepper to taste
1cupokra, optional, see notes
1.5cupsuncooked white rice
3cchicken brothlow sodium preferably
1lbraw shrimp, peeled and deveinedtails off preferably
Scallions or chopped parsley to garnish
Heat 1 tbsp of butter in a large pot over medium heat.
Season chicken with half of the Creole seasoning.
Brown the sausage; remove from pot.
Add 1 tbsp of butter to the accumulated juices in the pot, cook the chicken until lightly browned. Remove from pot, set aside.
Sautee the onions, celery and bell pepper in the juices until the vegetables are soft. Add the garlic and sautee until aromatic.
Stir in the tomatoes; season with salt and pepper to taste. You can add red chili flakes, here, too! Add Worcestershire sauce.
Add the chicken and sausage back to the pot, cooking for 5 minutes. Add okra, if using.
Add the rice and broth and bring to a boil. Then reduce to low heat, covering the pot and allowing to simmer for about 25 minutes. Stir ocassionaly and check that the rice is cooked and liquid absorbed.
Place the shrimp on top of the Jambalaya, pop the lid on and allow the shrimp to steam for about 6 minutes, or until cooked through.
Taste the jambalaya for salt, pepper and spice. Adjust accordingly. Serve with parsley and/or scallions.
I did not use okra in my jambalaya, honestly because I forgot it! You can add 1 cup of okra, sliced thinly, to your jambalaya just before you add the rice. But it works well without it!