Jambalaya

Ingredients

• 1 small red bell pepper, diced
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 (400g) can crushed tomatoes
• 1 tsp each salt and black pepper
• 1 tsp each dried thyme and dried oregano
• ½ tsp red pepper flakes (or ¼ tsp cayenne)
• ½ tsp hot pepper sauce
• 2 tsp Worcestershire sauce
• 1 cup thinly sliced okra (or 1 tsp filé powder)
• 1½ cups uncooked white rice
• 3 cups low-sodium chicken broth
• 1 lb (500g) raw shrimp, peeled and deveined
• Cajun seasoning (to taste)
• Sliced green onions and chopped parsley, to garnish

Recipe

1. Heat 1 tbsp oil in a large pot over medium heat. Season any sausage and chicken pieces with half the Cajun seasoning. Brown sausage in hot oil; remove and set aside. Sauté chicken until lightly browned; remove and set aside.
2. Sauté onion, bell pepper, and celery until onion is soft and translucent. Add garlic and cook 30 seconds until fragrant.
3. Stir in crushed tomatoes and season with salt, pepper, thyme, oregano, red pepper flakes, hot sauce, Worcestershire, and remaining Cajun seasoning. Add okra (or filé powder), chicken, and sausage. Cook 5 minutes, stirring occasionally.
4. Add rice and chicken broth, bring to a boil, then reduce to low-medium. Cover and simmer 20–25 minutes until liquid is absorbed and rice is cooked.
5. Place shrimp on top, stir through gently, and cover. Simmer 5–6 minutes until shrimp are pink and cooked through. Adjust seasoning and serve topped with green onions and parsley.