Jambalaya con pollo, gambas y andouille

Ingredientes

• 4 tablespoons neutral oil
• 1 andouille sausage (about 3 ounces), quartered lengthwise, then sliced crosswise 1/4 inch thick
• 2 small boneless, skinless chicken thighs (about 6 ounces), cut into 1-inch pieces
• 2 teaspoons Creole seasoning, divided
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced celery
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 teaspoon tomato paste
• 1 cup jasmine rice, washed and drained
• 3/4 cup low-sodium chicken stock
• 1/2 cup crushed tomatoes
• 8 medium shrimp, peeled and deveined
• Thinly sliced scallions, for garnish

Preparación

1. 1

   Heat the oil in an Always Pan over medium heat. Add the sausage and cook until lightly browned, about three to four minutes. Transfer to a plate, leaving the oil in the pan. Season the chicken with 1½ teaspoons of the Creole seasoning, add it to the pan, and cook until lightly browned, about three to four minutes per side. The chicken does not need to be fully cooked through at this stage; it will finish cooking later in the rice. Transfer the chicken to the plate with the sausage.

2. 2

   Reduce the heat to medium-low. Add the onion, bell pepper, celery, bay leaf, thyme, and salt to the pan and cook until just softened, about two minutes. Add the garlic and tomato paste and cook, stirring, until the tomato paste darkens slightly, about two minutes. Stir in the rice and cook for two minutes to coat the grains. Add the stock, crushed tomatoes, and the reserved sausage and chicken, stirring to combine and scraping up any browned bits from the pan. Turn off the heat and transfer the mixture to the Rice Cooker pot. Set the rice cooker to CUSTOM for one hour.

3. 3

   Meanwhile, season the shrimp with the remaining ½ teaspoon Creole seasoning. When 30 minutes remain on the cooking cycle, arrange the shrimp in a single layer on top of the rice. Continue cooking until the cycle is complete. Garnish with scallions before serving.