On a chilly night when it's snowing outside, nothing beats Jambalaya. I heard Seattle is expecting more snow on Wednesday... and I know Minnesota already has plenty. So go get your groceries now. When the snow comes again, you can stay in with a spicy, steaming bowlful.
Jambalaya
3/4 lb smoked andouille sausage, sliced into rounds
1 red pepper, diced
1 green pepper, diced
2 celery stalks, chopped
4 scallions, sliced
3/4 cup coarsely chopped parsley
3 cloves garlic
2 Tbsp fresh thyme
1 1/2 cups rice
1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
1 28 oz can diced tomatoes
2 cups chicken broth
3 bay leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 lb medium shrimp, peeled and deveined
1 Tbsp lemon juice
Saute the sausage in a Dutch oven over medium-high heat until browned. Remove the sausage and set aside. Add the bell peppers to the Dutch oven and saute for 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook 3 minutes, then add rice, still stirring. Add the chicken, combining well. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, pepper, and cayenne. Cover and cook for 20 minutes, or until the rice is done. Try to resist the temptation to lift the cover to smell your simmering stew. Once the rice is cooked, stir in the shrimp and lemon juice and cook until the shrimp have just turned pink and are done, about 3-5 minutes.
*Speaking of enchantment, it's worth taking note that Linda, our neighbor, has created a colorful holiday display in her front yard. Tinsel, blinking lights, sculpted shrubs. It's very, very festive.
