Hatie's Creole Jambalaya

Recipe Summary

Courtesy of Justin Mason; Hattie's Restaurant

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Serves 6 - 8

Ingredients

• Extra-virgin olive oil, enough to coat a skillet
• 4 boneless chicken breasts, julienne-cut
• 16 jumbo shrimp, peeled and de-veined
• All-purpose flour, for dusting
• 1 Lb andouille sausage (or kielbasa), sliced 1/4" pieces
• 5 cloves garlic, minced
• 2 green peppers, julienned
• 2 red peppers, julienned
• 4 stalks celery, chopped
• 6 fresh okra pods, sliced, tips and ends removed
• 1 large Spanish onion, chopped
• 1 tablespoon oregano
• 4 tablespoons parsley
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon cayenne
• 10 peeled plum tomatoes, chopped
• 4 tablespoons Worcestershire sauce
• 3 cups long or medium grained rice
• 4 cups seafood or chicken stock
• 2 cups tomato juice
• 16 fresh crawfish, shell-on, optional
• 1 bunch scallions, chopped
• Parsley, for garnish

Directions

Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.

Dredge chicken and shrimp in flour and add to skillet with sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasonings and diced tomatoes and Worcestershire.

Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked (about 15 minutes), add shrimp and crawfish; simmer for 2 minutes.

Serve in a deep bowl and garnish with fresh chopped scallions and parsley.