Jambalaya for a Crowd

I love to eat in New Orleans. So does my husband. The food there is a nice combination of spicy, fresh, and tasty. While I enjoy tasting innovative dishes there, I also appreciate some of the classics. Here's a classic N'Awlins style jambalaya that's fit for a crowd. It's easy to make ahead, then keep warm in a crock pot until you're ready to serve it. I made it last weekend when we celebrated my hubby's birthday. It reminds us of all the good food we've had in N'Awlins. You can also make this with all chicken or all shrimp (use 2 pounds shrimp or 2 pounds chicken). You'll notice that the photos below show chicken jambalaya. I cooked the shrimp in a separate pan, then served it on the side for our shellfish challenged guests.

Ingredients:
12 oz. Andouille Sausage, cut into 1/2 inch pieces
1 Tbs olive oil
1 pound boneless, skinless thighs, cut into 1/2 inch cubes
1 pound peeled shrimp
1 cup chopped onion
1/2 cup thinly sliced green onions or scallions
1 cup chopped green or red pepper
1/2 cup sliced celery
1/2 tsp thyme leaves
1 bay leaf
1 tsp minced garlic
2 cans (14-1/2 oz) diced tomatoes
3 oz (1/2 small can) tomato paste
1 lemon, cut in half, then quartered
3 cups cooked brown rice
1/4 cup chopped Italian flat leaf parsley
1/2 tsp salt
1/4 tsp red pepper flakes

Directions: Cook the sausage in a large saute pan over medium heat until light brown. Remove the sausage to a side plate and drain the fat from the pan. Discard the fat. Return the pan to the stove top and add one teaspoon of olive oil. Add the chicken thigh pieces and cook until no longer pink, about 5 minutes. Remove the chicken to the side plate. Add another teaspoon of oil to the pan, along with the shrimp, and cook until the shrimp turn pink, about 3 to 5 minutes. Remove the shrimp to the side plate. Add one more teaspoon of olive oil to the pan. Add the vegetables: the onions, scallions, pepper, and celery along with the thyme, bay leaf, and garlic and cook until the onions are translucent, about 5 minutes. Open the tomato cans, and add some of the tomato juice to the saute pan if the vegetables start to stick to the pan. Add the reserved sausage, chicken, and shrimp to the pan. Then add the tomatoes, tomato paste, rice and lemon quarters. Add the cooked rice. Season to taste with the salt and red pepper flakes. Remove the bay leaf before serving. The dish may be kept warm in a crock pot, or may be refrigerated for up to one day, then reheated in an ovenproof dish at 300 for about 30 minutes.

Serves 14

Stealthy Cooking Tip: Serve this with a green salad for a complete meal. Place any leftovers into single serve dishes for lunches or future dinners. Store in the refrigerator for no more than one day, or freeze. Having healthy lunches readily available in the refrigerator or freezer means you'll be eating them soon!