Quick and Mild Jambalaya

This is a fast version of a much more complicated recipe. Sometimes, I just don’t have the oomph to go through all the steps to create a more complex dish…and this turns out well in spite of its speedy approach.

Notes: To make this jambalaya more spicy, use andouille sausage. For fuller flavors, brown the chicken and sausage in olive oil before adding them to the stew. But if you’re in a hurry…just follow this version 🙂

Quick and Mild Jambalaya
Yield: about 6-8 servings

2  tablespoon olive oil
1 medium onion, diced
4 garlic cloves, peeled and minced
1 celery rib, diced
1 red bell pepper, diced
1 pound pasture-raised chicken thighs, boneless/skinless
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
2 bay leaves
2 cups stock (beef or chicken)
1 14.5-ounce can diced tomatoes
2 pounds grass-fed garlic sausages, cut into thick slices
12 large prawns, peel and deveined
Salt and pepper, to taste

Sauté the onion in a large soup or stock pot until it begins to become translucent. Add the garlic and stir for a minute more. Next, add the celery and bell pepper. Sauté until they begin to to also become translucent. Add the chicken thighs and move ingredients around so that they are in contact with the bottom of the pan. Cook until they just begin to brown, then turn them over to cook the other sides.

Add the sausages—but not the prawns—and lower the heat to medium-low and cover. Simmer about 45 minutes.

When the chicken is well-cooked, tear it apart—within the pot—with a fork, then add the prawns to the pot and push them down into the hot liquid to cook. When the the prawns are opaque, the jambalaya is ready to serve!

I like to serve this with a side of Cajun Cauliflower Rice.