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Classic Jambalaya

You don’t have to be in NOLA to enjoy this bayou favorite. With a handful of easy-to-find ingredients, a filling meal bursting with seafood, sausage, and cajun flavor is just steps away! Classic Jambalaya 2 TBSP olive oil, divided 1 TBSP butter 1 pound boneless, skinless chicken breast, diced 1 pound Webster’s Smokehouse Hot Andouille Sausage, sliced 1 cup diced white onion 1 cup diced green bell pepper 1 cup diced celery 1 tsp. creole seasoning 1 16oz. can diced tomatoes Hot sauce 3 cups long grain white rice 6 cups chicken stock 1 bay leaf 1 pound of shrimp, peeled and deveined In a large Dutch oven with a lid, heat 1 TBSP olive oil and butter over medium heat. Add chicken, season with salt and pepper, to taste, and cook until browned on all sides. Remove from pan and add andouille. Cook, stirring occasionally, until crisp, about five minutes. Remove from pan, leaving drippings behind. Add remaining olive oil followed by onion, pepper, celery, more salt, pepper, and creole seasoning. Cook until vegetables begin to soften, about 5 minutes. Add a splash of chicken stock to deglaze the pan, if necessary, before stirring in tomatoes and hot sauce. Stir in rice, stock, and bay leaf. Cover and cook for 20 minutes, or until rice has almost fully absorbed liquid. Add in shrimp and cook for 3 – 5 minutes more, until shrimp are pink. Serve with a squeeze of fresh lemon and additional hot sauce, if desired. As always, we'll see ya at Webster's