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Spicy Midnight Jambalaya

Servings: 2

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup white rice
  • 2 cups chicken stock
  • 2 pieces small chicken breasts
  • 1 piece Onion, finely chopped
  • 2 pieces Garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 1 piece red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1/2 cup andouille sausage, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the sausage and cook until browned. Remove with a slotted spoon and set aside.
  2. Season the chicken with salt and pepper, then add it to the pot. Cook until golden and no longer pink, then remove and set aside.
  3. Add the remaining oil, then add the onion, bell pepper, and celery. Cook until softened. Add the garlic and cook for an additional minute.
  4. Add the rice to the pot and stir well. Add the diced tomatoes, stirring to combine. Add the chicken stock, cayenne, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes.
  5. Add the chicken, sausage, and shrimp back into the pot, stirring to combine. Cover and cook for an additional 10 minutes, until the shrimp is cooked and the rice is tender.