Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: ¾ lb boneless skinless chicken thighs; 6 oz hot or mild chorizo or kielbasa sausage, casing removed; 3 Tbsp vegetable oil; 1 onion, diced; 1 stalk celery, chopped; 1 small red bell pepper, cored, seeded and diced; 1 small green bell pepper, cored, seeded and diced; 2 tsp Creole seasoning; 1 tsp fresh thyme; 2 cloves garlic minced; 1 ½ cups basmati rice; 2 cups chicken broth; 1 14 oz. can diced tomatoes; 8 large shrimp, peeled and deveined; ¼ cup chopped parsley

Jambalaya is a classic New Orleans dish, brimming with meat and seafood. A Lodge cast iron pan is an ideal vessel in which to cook and serve this delicious one-pot dish.

Yields8 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

¾ lb boneless skinless chicken thighs

6 oz hot or mild chorizo or kielbasa sausage, casing removed

3 Tbsp vegetable oil

1 onion, diced

1 stalk celery, chopped

1 small red bell pepper, cored, seeded and diced

1 small green bell pepper, cored, seeded and diced

2 tsp Creole seasoning

1 tsp fresh thyme

2 cloves garlic minced

1 ½ cups basmati rice

2 cups chicken broth

1 14 oz. can diced tomatoes

8 large shrimp, peeled and deveined

¼ cup chopped parsley

Cut chicken thighs into quarters. Cut the sausage in half lengthwise and then into ½ inch pieces.

In a 12 inch cast iron pan, heat 1 Tbsp. of the oil over medium-high heat; brown the chicken on all sides. Transfer to plate.

In same pan, add another tablespoon of the oil and cook the sausage until it is golden around the edges. Transfer to the plate with the chicken.

Reduce the heat to medium and add the last tablespoon of oil to the pan. Add the onions, stirring frequently. Be sure to scrape up any bits on the bottom of the pan. Add the celery, red and green pepper, Creole seasoning and thyme to the pan. Cook, stirring, for about 3-4 minutes or until onion is softened. Stir in the garlic.

Add the rice, stirring to coat, followed by the stock, tomatoes (including the juice), chicken, and sausage. Bring back to a simmer.

Tent with foil and place in a preheated 350F oven for 15 minutes. Stir half way through the cooking time.

Remove pan from oven and place shrimp on top. Tent with foil and return to the oven for 10 minutes or until the shrimp are cooked through.

Garnish with the parsley and serve.