You’ll have plenty of time to let the good times roll when you make this jiffy Jambalaya! The Queen of the 30-Minute meal, Rachel Ray created this recipe. It can be found in the Rachel Ray 30-Minute Meals cookbook, and is called Jambalica–Quick Jambalaya. I’ve never made it in 30 minutes or less, but it IS a fast way to get your Cajun on!
Assemble the ingredients:
Rice of your choice, prepared according to the package directions.
2 TBSP olive oil
The equivalent of 1 large boneless skinless chicken breast and 2 boneless, skinless thighs, cut into bite-size pieces. (I used 2 breasts)
3/4 pound andouille, chorizo or other sausage you like–spicy is nice for this recipe, sliced. (I used a red pepper chicken sausage from the natural foods mart)
16 peeled, deveined jumbo shrimp ( I buy frozen EZ Peel shrimp–already deveined!)
1 celery heart, 4 or 5 tender stalks, chopped
1 medium yellow onion, chopped
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 can, 14 ounces, chicken broth (I found myself without broth, but had chicken bouillon cubes–so reconstituted them in place of the broth)
1 TBSP ground cumin
1 TBSP chili powder
A few shakes cayenne pepper sauce, such as Tabasco (You could use 1/4 tsp cayenne pepper instead)
1 can, 28 ounces, diced tomatoes
1 bay leaf
6-7 sprigs fresh thyme, leaves stripped and chopped (I used 1/2 tsp dry thyme)
2 TBSP gumbo filé (find in the spice section–pronounced “fee-lay”) Filé is a thickener. Use chopped okra to thicken instead if you prefer.
Chopped scallions to garnish
Start your rice first, according to package directions.
Chop chicken and sausage. Safety note: always wash your hands carefully before and after handling raw meat, be sure your knife is sharp, use a cutting board dedicated to raw meat, preferably one that can go into the dishwasher.
In a deep pot over medium-high heat, add 1 TBSP olive oil. When oil starts to ripple, add the sausage and chicken, saute until chicken is cooked all the way through–about 3-5 minutes.
While chicken and sausage are browning, chop your veggies–celery, onion and bell pepper are often referred to as “The Trinity.”
When chicken and sausage are cooked through, add the shrimp.
Cook shrimp, JUST until opaque, pink and curled–about one minute.
Remove the meats from the pan, set aside. Add 1 TBSP olive oil to the pan, and the veggies. I used a garlic press to “mince” my 4 garlic cloves. Saute until soft.
While veggies are cooking, assemble the rest of the ingredients. Measuring spices out into small bowls (“mise en place”) speeds up the process for adding spices later.
When veggies have softened, add the meats back into the pot.
Stir to combine the veggies and meats, then add broth, seasonings, tomatoes and herbs EXCEPT gumbo file. Bring to a boil and then reduce heat to maintain a simmer.
Stir in the gumbo filé powder and cook until the mixture thickens, about 3 minutes.
Discard the bay leaf, serve with a scoop of rice dropped into the center of each bowl. Garnish with chopped scallions.
This makes a huge pot of jambalaya; enough for dinner for 4 plus leftovers for a second night! Fast and easy enough to make whenever, but Laissez Les Bon Temps Rouler Jambalaya would be the perfect yummy meal for your Mardi Gras celebration!