Jambalaya

I absolutely love spicy food and I love seafood, especially during the summer. So why not make some Cajun jambalaya?! Most people make the jambalaya with Andouille sausage, but I used spicy sausage. You can optionally garnish the jambalaya with scallions.

Sausage: Jambalaya is traditionally eaten with Andouille sausage, but you can eat it with any kind, like spicy or sweet Italian sausage.

Shrimp: I prefer large shrimp so add at the end of the recipe, but you can buy any size shrimp you want.

Chicken: The chicken must be boneless and skinless, but it can be either breasts or thighs.

Seasonings: Feel free to modify the amount of each seasoning, especially the cayenne pepper. If you prefer less spice, skip the cayenne pepper and substitute with the chili powder, which is less spicy. You could also skip both of them if you do not want spice at all.

In a large pan, add olive oil, garlic, bell pepper, celery and onion and stir for about five minutes.

After the five minutes, move the vegetables to one side of the pan and add the chicken, old bay, cayenne, oregano and bay leaves. Salt and pepper to your liking.

Cook until the chicken is golden, so about another 5 minutes. (Don't worry - you don't have to cook all the way through yet since everything will be cooking in the broth).

After five minutes, move the veggies and the chicken to the side of the pan and add the tomato paste, the sausage, and the cumin, chili powder, poultry seasoning, salt and pepper. Cook for 4 minutes.

Add the diced tomatoes, broth, rice, and the Worcestershire sauce. Close the lid and cook for 20 minutes!

After 20 minutes, add the shrimp and cook until pink, so about 3-5 minutes.

Garnish with scallions.

• ONE-POT COCONUT CURRY CHICKEN THIGHS
• ONE-POT SHRIMP ORZO WITH HARISSA AND TAHINI
• LATIN CHICKEN ORZO WITH SAZON AND ACHIOTE