The Perfect Game Day Meal - Jambalaya

Isn't that purdy?!?  In my house, this has always served as a staple.  When you know you will have company and can't quite figure out what to serve...go to this. It's a homey, feeling dish that will always have your guest feeling full and happy.

For a printable recipe, click here.

What you'll need:

 2 cups cooked rice

1 tbs extra virgin olive oil

1 tbs unsalted butter

1 lb boneless, skinless chicken thighs, cubed

1 lb hot kielbasa sausage, diced on the diagonal

1 vidalia onion, diced

3 ribs celery, trimmed and diced

1 large green bell pepper, seeds and ribs removed, diced

1 dried bay leaf

2 teaspoons Tabasco

3 tbs all purpose flour

1 14.5 oz can plain diced tomatoes

Chicken Stock...enough to fill a 14.5 oz can

1 tsp ground cumin

1 1/5 tsp chili powder

1 tsp McCormick's 1 step Chicken Jambalaya seasoning

1 tsp Worcestershire sauce

1 pound (25-30 count) peeled, deveined, raw shrimp

Make sure you cook your plain rice first....Let rest until ready to serve.

Start off with a large dutch oven (or stock pot) over medium heat.  Add the olive oil and the butter.

Once sizzling, add the chicken and the sausage.

  Cook, stirring occasionally to prevent burning, until cooked through...about 6 minutes.
  Then add the onion, celery, pepper, and the bay leaf.

 Cook the veggies until tender...about another 6 minutes.  Dust the flour over the veggie and stirring constantly, cook for another 2 minutes to cook out the raw flavor of the flour.

  Now slowly add the diced tomatoes...Now fill the empty diced tomatoes can with chicken stock and pour that into the pot.  While stirring, add the cumin, chili powder, Jambalaya seasoning, Worcestershire and Tabasco.
(If you're wondering what the Jambalaya seasoning looks like, see below...The middle jar)



  Stir everything very very well to prevent anything from sticking to bottom of pan.  Bring to a boil.  Now add your prepared, raw shrimp to the pan...give a good stir, and cover.  Turn heat down to low and simmer for 10 minutes, or until shrimp are just cooked through. 

Uncover and stir.  Ladle over bowls of rices and start wishing you were Cajun!!!!!!!!!!

Adapted from Rachael Ray's 'Everything Jambalaya'