A bit of spice in this recipe brings together the rich flavors of southern cooking and New Orleans style jambalaya. A close cousin to Spanish paella, jambalaya is a simple and easy dish to put together and excellent for slow cooking. This jambalaya style uses tomatoes and unlike Cajun jambalaya the vegetables, meat and rice are all cooked together.
- 1Tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large red or green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1lb/0kg/0kg boneless, skinless chicken thighs, cut into 3-4 large pieces
- ¾lb smoked or Andouille sausage, cut into 1-inch slices
- 28oz/794g can diced tomatoes with juice
- 2 cups chicken broth
- 1 Tbsp Cajun or Creole spice mix
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 ¾ cups long-grain rice
- 1lb/0kg/0kg extra large shrimp, peeled and deveined
- Parsley, optional
In a heated 4 quart pot, add olive oil and onion, sauté for 3 minutes. Add garlic, pepper and celery, continue to sauté for an additional 5 minutes. Add chicken and sausage to mixture, sauté until just browned. Add tomatoes, broth, and spices and bring to a boil for 5 minutes. Add rice and boil for an additional 5 minutes. Place shrimp on top of mixture, secure lid on top of your pot and transfer to your Wonderbag.
Keep jambalaya in your Wonderbag for 4 hours. To serve, sprinkle with fresh parsley.