Creole Jambalaya

Jambalaya, like ribs leads to arguments over which style recipe is better and what ingredients should go into it.

📝 Ingredients

• 3 tablespoons extra-virgin olive oil
• 3/4 pound smoked Andouille sausage, (cut on the bias)
• 2 tablespoons unsalted butter
• 1/2 pound extra jumbo 16/ 20 shrimp, ( peeled and deveined)
• 1/2 medium yellow onion, (diced)
• 1/2 cup chopped celery
• 1 green bell pepper, (seeds removed and chopped)
• 2 cloves garlic, (minced)
• 15 fresh okra pods, (sliced into 1/2” rounds)
• 1 cups long-grain white rice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes
• 2 1/2 cups chicken stock
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon thinly sliced green onion

👨‍🍳 Instructions

1. 1Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.
2. 2Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.
3. 3Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.
4. 4Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.
5. 5Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.
6. 6Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.
7. 7Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and parsley then ladle into warmed bowls. Serve hot.