The "Big Three" dishes to have been born in The Big Easy are Gumbo, Etoufee, and Jambalaya. Of these, Jambalaya is the easiest to make because you don't have to cook a Roux. Let's get to it!
You Will Need:
- 2 Yellow Onions, diced
- 4 Large Ribs of Celery, sliced into 1/4" crescents
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 4 Tbsp Spice Mix. Equal amounts of each of the following:
- Cayenne Pepper
- Chili Powder
- Garlic Powder
- 3 Cups long grain rice
- 2 (14 ounce) Cans of diced tomatoes, with juice
- 4 Cups chicken stock
- 4 tablespoons chopped fresh parsley
- 1 Bunch of green onions, finely chopped
Over Medium-High heat, add the oil. Once it's hot, dump the chicken into the pot. Stir and cook the pieces just long enough to brown them on all sides. When the chicken is browned (but not yet fully cooked), remove the chicken (leave the oil in the pot), and set it aside.
Now, dump the Bell Peppers, Onions, and Celery (also known in the Cajun Community as "The Trinity"), into the pot. Also, sprinkle the spices over the top. Stir and cook over Medium High heat for ten minutes or until the veggies are soft and the onions are clear.
Once the veggies are tender, Pour in the cans of tomatoes (with juice), and the chicken stock. Stir it well. Add the rice and stir it in until everything is well mixed. Bring up the heat until it boils, then reduce it to a simmer and mix it well.
Add the browned chicken and the Andouille sausage. Gently stir everything together.
Once everything is stirred together and it is lightly bubbling and simmering, cover it up with a tight-fitting lid and slide it into your 350 degree oven. Leave it in the oven for 45 minutes! Amazing things will happen in there... The sausage will render it's glorious fat into the mix, the rice will soak up flavors from the chicken, the Andouille, the garlic, etc, etc. It's a good-time party in that oven! "Laissez les bons temps rouler!!"
After 45 minutes, the oven-party should be winding down and the ingredients should be fairly spent! Put the pot back onto the stove and turn it up to Medium-High. Stir in your shrimp, the parsley, and the green onions. The shrimp and the herbs cook very quickly so; stir them in, put the lid back on, and leave them to cook for about 7 minutes.