12 to 16 oz. smoked sausage,
1 lb boneless skinless chicken
thighs, cut into small bite
1 medium onion, diced
1 red bell pepper, seeded and
1 green bell pepper, seeded
2 to 3 ribs of celery, diced
(about 1/2 cup)
4 garlic cloves, minced
1 1/2 cups of corn kernels
2 cups long grain rice
2 tablespoons parsley,
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
1/4 to 1 teaspoon ground cayenne pepper or hot sauce (to your taste)
1 (15 oz) can, crushed tomatoes
3 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined
- Preheat 1 tablespoon of oil or grease in a heavy stockpot or dutch oven over medium-high heat. Brown sausage for about 5 minutes, remove from oven, leaving grease, and set aside.
- Add chicken thighs, season with salt and pepper, and cook about 5 minutes. They don’t need to be cooked through, just have a bit of color on them. Remove and set aside with sausage
- Add onions, bell peppers, and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper. Stir in garlic and corn and continue to sauté for 2 minutes more.
- Add rice, herbs and spices and sauté for 4 to 5 minutes. Season well with salt and pepper.
- Stir in crushed tomatoes, stock, chicken thighs, and sausage. Bring mixture to a boil, then reduce the heat to simmer and cover.
- Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture. DO NOT STIR while rice is cooking.
- Cover again and continue to simmer for 7 to 10 minutes or until rice is cooked through and the liquid has evaporated.
- Gently toss jambalaya together to incorporate shrimp and fluff the rice.