440 Main S Jambalaya Recipe

Ingredients for 440 Main S Jambalaya

• Chicken Breasts
• 1 pound peeled and deveined shrimp
• Vegetable Oil
• Red Pepper
• Green Pepper
• 2 celery stalks (chopped)
• 1 medium onion (chopped)
• Andouille Sausages
• 1/2 pound diced ham
• 4 cups chicken stock
• 1 (28-ounce) can crushed tomatoes
• Salt
• Shrimp Boil Seasoning
• Cooked Long Grain Rice
• 1/4 cup chopped fresh parsley

How to Make 440 Main S Jambalaya

1. Heat 2 tablespoons of oil in a large cast iron pot or 4-quart skillet over medium-high heat. Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes, and 1 pound of peeled and deveined shrimp. Sauté for 1 minute, stirring occasionally.
2. Add 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 celery stalks (chopped), and 1 medium onion (chopped). Cook for 2 minutes, stirring frequently, until slightly softened.
3. Stir in 1 pound of Andouille sausage (sliced), 1/2 pound of diced ham, 4 cups of chicken stock, 1 (28-ounce) can of crushed tomatoes, 2 teaspoons of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the chicken and sausage are cooked through and the flavors have melded.
5. Gently stir in 2 cups of long-grain white rice. Increase heat to medium and stir well to combine.
6. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove from heat, let stand for 5 minutes, and fluff with a fork before serving.
8. Serve in 4 large bowls, garnished with 1/4 cup of chopped fresh parsley.