A traditional jambalaya often includes ham as a main ingredient, but this time we decided to lower the fat. Here, shrimp and chicken sausage take center stage, propped up by fluffy rice, and spiced with a full range of flavors. A perfect winter dish for warming the cockles—add on more cayenne pepper if you like having your eyes water.
step 1Heat the oil in a stock pot over medium heat until hot.
step 2Add the chicken sausage, chopped onion, bell pepper, celery, and garlic.
step 3Cook for 2 minutes, stirring constantly.
step 4Add the rice, thyme, oregano, basil, chili powder, allspice, cloves, salt, white pepper, bay leaves, and cayenne pepper, and sauté for one minute, stirring constantly.
step 5Add the chicken stock and canned tomatoes (juice included). Bring to a boil.
step 6Lower heat to low. Cook covered for 15 minutes, then add the shrimp, scallions, and parsley, and gently stir in.
step 7Cook for 5 more minutes until the rice is fluffy and the shrimps are firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.