Entree: United States – Ozarks – Ozark Jambalaya (Hearty one-pot rice stew of seasoned chicken, smoked sausage, and vegetables in a savory spicy broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 6 oz (170 g) bacon, chopped
- 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced 1/4 inch
- 1 lb (454 g) boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 large onion, about 8 oz (225 g), chopped
- 1 green bell pepper, about 6 oz (170 g), chopped
- 2 celery stalks, about 3 oz (85 g), chopped
- 4 cloves garlic, about 12 g, minced
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 1/2 cups (830 ml) low-sodium chicken broth
- 14.5 oz (411 g) can diced tomatoes with juices
- 2 tbsp (16 g) Creole seasoning or Cajun seasoning
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 2 bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 1 lb (454 g) raw shrimp, peeled and deveined (optional)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a large Dutch oven or heavy skillet over medium-high heat. Add bacon and cook until crisp; remove with a slotted spoon and set aside, leaving rendered fat in the pan.
2. Add sliced smoked sausage to the pan and brown, about 3 minutes per side; remove and set aside with bacon. Add chicken pieces and brown on all sides, 4–5 minutes; remove and set aside.
3. Reduce heat to medium, add onion, bell pepper, and celery to the pan and sauté until softened, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Add the rice and stir to coat with fat and vegetables for 1–2 minutes. Stir in diced tomatoes, Creole seasoning, smoked paprika, cayenne, bay leaves, Worcestershire sauce, and chicken broth; scrape up any browned bits from the bottom.
5. Return the browned chicken, sausage, and bacon to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer undisturbed until rice is tender and liquid is absorbed, 20–25 minutes.
6. If using shrimp, tuck them into the rice during the last 5 minutes of simmering so they turn opaque and cook through. Adjust seasoning with salt and pepper.
7. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, discard bay leaves, stir in chopped parsley, and serve hot.