Jambalaya utilizes the holy trinity of Cajun cooking; celery, onions and Bell peppers as many of their dishes do. But we add a new twist to the dish by using garlic shrimp, sauteed chicken and adding Jalapeno pepper to enhance the flavor. We also cook the rice in the sauteed vegetables as in risotto, and add back the sauteed chicken and garlic shrimp about ten minutes from the end so that the flavors mingle but the chicken and shrimp don't overcook. This way we get a very tasty, fresh and clean tasting jambalaya that is a fusion of different cooking styles, seafood and meat. —Tom and Anita Morgan
long grain white rice
uncooked medium shrimp, peeled with tails on
boneless skinless chicken breast, rubbed with garlic powder
white onion, chopped in 1/2" pieces
stalks celery, chopped in 1/2" pieces
large red Bell pepper, chopped in 1/2" pieces
large green Bell pepper, chopped in 1/2" pieces
green jalapeno pepper, seeded and chopped medium
In a 12” cast iron pan, melt butter and bring to medium high heat. Cook shrimp on one side about 1 ½ minutes, flip over, add garlic and cook for 1 ½ minutes more, stirring to prevent burning. Remove and set aside.
Add olive oil and cook chicken breast; dividing with a stainless steel spatula as it cooks. This speeds up the cooking time. While in the pan, chop it to bite size with spatula. Brown nicely, then remove and set aside.
Reduce to medium-low heat, add peppers, celery and onion and cook until they start to soften then add the rice and cook until vegetables just start to brown on edges, about 3-5 more minutes.
Add half of the chicken broth, reduce to a simmer and cook until liquid is absorbed, about 10 minutes.
Add the other half of the liquid and the chicken and shrimp and cook another 10 -15 minutes or until the rice is done. Add more liquid if rice needs it.
Ladle the jambalaya into 2 warmed shallow bowls or deep plates and garnish with chopped parsley and parsley sprigs. Serve with salt, pepper and Tabasco or other pepper sauce.