Cajun Jambalaya

1. 1

   Make cajun spice.

2. 2

   Heat oven to 375u00b0F and arrange a rack in the lower third. Simmer shrimp shells in stock. Strain, reserving stock.

3. 3

   Pat the chicken thighs dry with paper towels and set aside. Heat oil in a large, heavy-bottomed, ovenproof, over medium-high heat until shimmering. Brown chicken in batches, about 5 mins; set aside.

4. 4

   Brown sausage. Add onions, scraping up browned bits, and cook until they just begin to brown, about 6 mins.

5. 5

   Add ham, and 1 TBL spice mix. Stir to coat, and cook until the onions are very tender, about 10 minutes.

6. 6

   Add, celery, jalapeno, garlic, salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until celery is soft, about 10 mins.

7. 7

   Add reserved chicken, crushed tomatoes, Worcestershire, and tomato paste. Bring to a boil.

8. 8

   Add rice, stock, and bay leaves. Bring to a boil.

9. 9

   Add bell peppers, cover with a tight-fitting lid, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.

10. 10

    Add shrimp and steam, covered, for 5 minutes. Stir and discard the bay leaves.

No additional tips available.