On Tap Oil & Vinegar Recipe Detail

Jambalaya

with Butter, Cayenne & Oregano Olive Oils

Ingredients:

• 3 Tbsp Butter Olive Oil
• 2 tsp Oregano Olive Oil
• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 lb andouille sausage, sliced 1/4"
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 1-2 tsp Cayenne Olive Oil
• 1 cup long grain white rice
• 1 - 14.5 oz can diced tomatoes
• 1 tsp cayenne powder (optional)
• 1 tsp Worcestershire sauce
• 3/4 tsp salt
• fresh ground pepper, to taste
• 2 cups chicken broth
• 2 bay leaves
• 1/2 lb medium raw shrimp, deveined, tails removed
• 4 green onions, thinly sliced

Chicken Rub:

• 2 Tbsp sweet paprika powder
• 3 tsp garlic powder
• 1 Tbsp dried thyme
• 1 tsp garlic salt
• 2 tsp dried basil
• 2 tsp onion powder

Directions:

Place all rub ingredients in a bowl, stir to combine. Place chicken in bowl and rub with dry ingredients. Set aside.

Heat Butter and Oregano Oils in large skillet over medium-high heat. Brown chicken on all sides. Add andouille sausage and cook another 3 minutes until sausage begins to brown. Add onion, garlic, celery, bell pepper and cook for 3-4 minutes. Add Cayenne Olive Oil, rice, diced tomatoes, cayenne powder, Worcestershire sauce, salt, pepper, and stir to combine. Add chicken broth and bay leaves.

Bring to boil then reduce heat to medium-low. Cover and simmer 15 minutes, giving one stir about halfway through. Add shrimp, cover, and simmer another 10 minutes or until rice is tender. Serve sprinkled with sliced green onions.