EASY JAMBAYLAYA

🧂 Ingredients

• ½ tablespoon butter
• 1 13.5 ounce andouille sausage

  sliced into rounds
• 1 pound chicken, pork, or a combo

  cut into 1-inch cubes
• Salt and pepper

  – to taste
• 1 16 ounce bag frozen pepper and onion blend

  or fresh equivalent
• ¾ cups celery

  2 ribs- sliced
• 2 green onions

  chopped - white and green separated
• 1 14.5 ounce can petite-diced tomatoes
• 1 8 ounce can tomato sauce
• 1 teaspoon garlic

  minced
• 1 bay leaf
• ½ teaspoon Cajun or Old Bay Seasoning
• ½ teaspoon thyme
• 1 14.5 ounce can chicken stock

  1 ½cups
• ½ tablespoon Louisiana pepper sauce

  optional
• ½ pound raw medium shrimp

  peeled
• 1½ cups long-grain white rice

Instructions

• 1 Thaw the pepper blend and the shrimp, if frozen. 
• 2 In a stock pot or Dutch oven, on medium-high heat, melt the butter.
• 3 Add the sausage and cook until the fat is rendered.
• 4 Add the cubed meats and brown, about five minutes, stirring occasionally, adding
  salt and pepper to taste.
• 5 Add the pepper and onion blend with any liquid and the white part of the green
  onions.
• 6 Cook the vegetables for about five minutes, stirring and scraping the bottom of
  the pan.
• 7 Add the diced tomatoes, tomato sauce, garlic, bay leaf, Old Bay and thyme.
• 8 Cook and stir for about five minutes.
• 9 Add the chicken stock plus one cup water and pepper sauce if using and bring to
  a simmer. Simmer uncovered for about 20 minutes.
• 10 Meanwhile, cook the rice.
• 11 Right before serving, add shrimp and cook until they turn pink, about three
  minutes. Don’t overcook!
• 12 Serve over rice. Garnish with green onions.

Nutrition Info