Our Styla-Jambalaya
Our New Orleans family may gasp, but this is a richly flavored, one-pot meal. Prep the veggies and protein the night before, to have it on the table in 45 minutes.
2 boneless skinless chicken breasts, in 1” cubes
1 lb. andouille sausage, sliced ½”
3 bell peppers, coarsely chopped
2 ribs celery, coarsely chopped
1 jalapeño, finely chopped
1 onion, coarsely chopped
4 cloves garlic, minced
1 (14-ounce) can crushed tomatoes
4 c. chicken stock, more if needed
1 1/2 c. rice
2 Tbs. Cajun seasoning
1 tsp. thyme
1 bay leaf
1 lb. raw peeled shrimp
1 c. okra, sliced
Salt and pepper
Optional garnishes: parsley, scallions, hot sauce
In a large dutch oven, heat 1 Tbs. Duck Fat over over medium-high heat. Cook the chicken and sausage until lightly browned, about 5 minutes. Remove and set aside.
Heat 2 Tbs. Duck Fat and sauté peppers, celery, jalapeño, onion and garlic. Sauté until softened, about 5 minutes. Stir in the tomatoes, chicken stock, rice, and seasonings. When it begins to bubble, reduce to simmer. Simmer until rice is almost cooked, stirring every few minutes, for about 30 minutes.
Mix in the shrimp, tossing gently until it turns pink. Add the cooked meat and okra, cooking another few minutes. Season to taste.
