Cajun Jambalaya with a small Ford twist. We omit sausage from ours and use brown rice to make it slightly healthier.
3 yellow onions, diced
2 green peppers, diced
2 red peppers, diced
1 stalk celery, diced
1 small bunch of parsley, chopped. Small amount reserved for garnishing
6-8 medium sized tomatoes, chopped
2 cups sliced okra, caps and ends removed
3 bulbs of garlic, chopped or pressed
4 cups cooked brown rice
4 chicken breasts cut into1/2'' cubes
2 lbs fresh shrimp, cut into halves or thirds depending on size
2 sticks butter
6T Olive Oil
1/2 cup flour
3 cups shrimp stock*
4T Smoked Paprika
3T Worcestershire sauce
2T Red pepper flakes
2 tsp cayenne pepper
Sliced jalapenos (optional garnish)
* We have made our own seafood stock each time we've made this recipe, but purchasing store stock would also work. To make your own shrimp stock, this is a great recipe, which I used: Shrimp Stock
Makes 12 dinner sized servings. Batch can easily be cut in half, but also freezes well. Total prep time - approximately 45 min. Total cooking time, about 45 min - 1 hour.
If making your own shrimp stock, start stock in a large pot. Prep shrimp and cut chicken, refrigerate until ready to use. Chop all vegetables and set aside in bowls. Heat 1 stick butter and olive oil in a large stock pot over low-medium heat. Sauté onions, peppers, celery and garlic until tender. Meanwhile, cook brown rice in a separate pan. After onions and peppers are tender, add tomatoes to large stock pot and continue to sauté. Add shrimp stock, then chicken, and cook a few minutes before adding the shrimp. Keep heat at medium, and continue to cook. Melt 1 stick of butter, whisk in flour to make a roux. Add roux into large pot and blend well. Add rice, okra, parsley and seasonings. Additional salt, pepper and spice to taste depending on your preference. Once seasoned well, continue to cook 10 more minutes on low until flavors are well incorporated.
Serve and enjoy!!!