Cheesy Island Jambalaya

Name: Cheesy Island Jambalaya
Ingredients: 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 13 ounces andouille sausage, sliced into rounds; 2 tablespoons Cajun seasoning; 1 tablespoon Jerk paste/wet seasoning; 1-pound large shrimp, peeled and deveined; 2 tablespoons Canola oil; 1 medium oil, diced; 1 small green bell pepper, diced; 1 small red bell pepper, diced; 4 cloves garlic, minced; 3 scallions, diced; 14 ounces canned crushed tomatoes; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons fresh thyme leaves; 1/2 teaspoon scotch bonnet pepper sauce; 2 teaspoons gravy muster sauce; 1 cup thinly sliced okra; 1 1/2 cups uncooked white rice, washed; 4 tablespoons butter; 2 cups Mexican style shredded cheese; 3 cups low sodium chicken broth

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Serves: 4 - 6

Prep Time: 20 - 25 minutes

Cook Time: 30 minutes

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This recipe is a delightful twist on a classic Creole dish that brings together the vibrant flavors of the Caribbean with the comforting richness of cheesy goodness. It combines tender chicken, succulent shrimp, and savory sausage with a medley of aromatic spices, bell peppers, and tomatoes, all simmered to perfection in a fragrant broth. What sets this jambalaya apart is the indulgent addition of creamy cheese, adding a luscious texture and depth of flavor that will keep you coming back for more.

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

13 ounces andouille sausage, sliced into rounds

2 tablespoons Cajun seasoning

1 tablespoon Jerk paste/wet seasoning

1-pound large shrimp, peeled and deveined

2 tablespoons Canola oil

1 medium oil, diced

1 small green bell pepper, diced

1 small red bell pepper, diced

4 cloves garlic, minced

3 scallions, diced

14 ounces canned crushed tomatoes

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons fresh thyme leaves

1/2 teaspoon scotch bonnet pepper sauce

2 teaspoons gravy muster sauce

1 cup thinly sliced okra

1 1/2 cups uncooked white rice, washed

4 tablespoons butter

2 cups Mexican style shredded cheese

3 cups low sodium chicken broth

Preparation

01In a medium bowl, season chicken and sausage with Cajun seasoning and half of the jerk seasoning paste. In a separate bowl, season shrimp with the remaining jerk seasoning and set aside.

02Heat oil over medium heat in a large Dutch oven. Brown sausage in oil and set aside on a plate. Brown chicken on both sides in oil, about 3-4 minutes, and set aside on a plate.

03To the same pan, sauté onions, bell pepper, garlic and 2 scallions until soft and transparent.

04Stir in tomatoes and season with salt, pepper, fresh thyme, scotch bonnet sauce, and gravy master.

05Stir in the okra slices, chicken, and sausage. Cook for about 5 minutes, stirring occasionally.

06Deglaze the pan with the chicken broth and add in washed rice and butter. Increase the heat to high and bring to a boil, covered. Keep the heat on high until the rice has absorbed the liquid. Once the liquid has cooked off, reduce the heat to low, add in seasoned shrimp and keep covered.

07After about 10 minutes, remove the lid and gently stir through to combine the shrimp into the rice. Cover and allow the rice to continue to steam for about 5-7 minutes until the grains are tender. Fold in about 3/4ths of the cheese before removing the rice from the heat and allow it to melt.

08Plate the rice on a large platter and top with remaining cheese and diced scallion. Serve immediately.