This recipe makes some of the best jambalaya I've ever had. Just be sure you have a good heavy dutch oven with a tight fitting lid or the rice can end up underdone. Also, if you're cooking on an electric stove, I recommend the in oven method as the electric burners don't seem to cook it low and slow enough.
¼ cup butter
2 Tbsp olive oil
3 links smoked sausage
3 links andouille sausage
1 chicken breast
1 large onion
1 large green bell pepper
2 celery stalks
6 cloves garlic
1½ cups long grain white rice
14 oz. can diced tomatoes with chilies
2 cans chicken broth (I use fat-free low sodium)
3 sprigs fresh thyme
2 bay leaves
2 tsp real chili powder (1 tsp New Mexico hot, 1 tsp California)
1 tsp cayenne pepper
Tabasco sauce to taste (I use 6-7 shakes so I don't over-power anyone)
1 tsp black pepper to taste
1 tsp salt to taste
½ lb peeled shrimp
1 bunch green onions
¼ cup flat leaf parsley
First, chop the celery to a ½ inch dice, then the onion and bell pepper to ¾ inch pieces. Peel and mince (or press) the garlic and add to the same plate/bowl.
Strip the thyme sprigs and chop, then add to small dish with bay leaves, salt, pepper, and chili powder.
Next, cut the sausages to about ½ inch pieces. I just quarter the links lenghtwise then cross cut to square. Add them to another plate/bowl.
Open the tomatoes and chicken broth and measure out the rice.
Now cut the chicken breast into 1 inch pieces (they'll shrink as they cook). These can stay on the cutting board.
If you're using the in oven method, pre-heat now to 300°F
Heat the dutch oven over medium-high heat then add the butter and oil. When the butter has melted, add the sausage and brown, stirring only occasionally, about 8 minutes. Now add the chicken and cook until it all turns white, then add the vegetables and cook until softened, about 5 minutes. Now add the rice and stir to coat thoroughly. Once coated, let the rice cook, stirring occasionally for another 10 minutes. Reduce the heat to medium and add the tomatoes, broth, and seasonings, stirring to combine thoroughly. Bring the pot to a slow boil then cover tightly and reduce heat to very low.
If you're using the oven, put the pot in now and bake for 45-60 minutes. Otherwise, let it cook on very low for 60-90 minutes without lifting the lid. If you let the steam out, the rice will not cook correctly.
While the rice is cooking, peel the shrimp (if they're large I cut them in half so all the meat is about the same size in the final dish) and chop the green onions and parsley. When the rice is done, add these final ingredients, re-cover the pot and cook at low for about 5 minutes until the shrimp turns pink. Serve and enjoy.