Adam’s Jambalaya

Serves 4

• ¼ cup Vegetable Oil
• 1 whole Chicken, 3 lbs. deboned, cut into 2-inch cubes
• 1 Tablespoon Cajun Spice Blend
• ½ lb. Andouille Sausage, diced into ½ inch pieces
• 1 large Onion, medium dice
• 1 piece Green Pepper, seeded, cored, medium dice
• 3 stalks Celery, diced
• 1 piece Jalapeno Pepper, seeded, cored, finely minced
• 6 cloves Garlic, finely minced
• 1 teaspoon Fresh Thyme, minced
• 3 pieces Bay Leaf
• ¼ teaspoon Cayenne Pepper
• 1 can Diced Tomatoes, 14 oz.
• 2 cups Long Grain Rice
• 2½ cups Chicken Stock or Broth, low sodium
• 2 Tablespoon Hot Sauce, such as Tabasco
• 1 lb Shrimp, U25-30, peeled and deveined
• ½ cup Parsley, minced
• 4 cups Baby Arugula
• Juice of 1 Lemon
• Salt and Freshly Ground Black Pepper

1. Heat the oil over high heat in a large, wide bottomed skillet, with high sides. Season the chicken pieces with the Cajun spice, salt and pepper. Once the pan is hot, brown the chicken in the oil, and drain onto a paper towel.
2. Add the diced sausage to the same pan and sauté for 5 minutes over medium-high heat until the sausage has cooked out a bit. Add the onions, green pepper, celery, jalapeno, garlic, thyme, bay leaf, and cayenne to the pan. Season well with salt and pepper. Cook, stirring often, until the vegetables begin to soften and color, about 7 minutes.
3. Add in the diced tomatoes, rice, chicken stock and hot sauce. Bring up to a simmer and simmer for 5 minutes. Adjust the heat so it is at a low simmer and stir the chicken pieces in. Cook covered, stirring occasionally, for 40 minutes.
4. Add the shrimp in and cook for another 15 minutes, until the rice is tender and most of the liquid has been absorbed (if you need to add more liquid, add water or stock, for consistency). Remove the bay leaves from the jambalaya. Stir in the parsley, arugula (which will wilt immediately), and the lemon juice. Season with salt and pepper to taste. Add more cayenne, hot sauce, or Cajun spice for added heat. Serve immediately.