*This spice blend gives you a medium level of spiciness. If you would like a more mild spice levelcut the cayenne pepper in half (or use even less). If you like it hot, increase the amount of cayenne.
Simple Creole Jambalaya
1lb450g shrimp, peeled
12oz340g chicken thighs, chopped
5TbspSalt Free Creole Seasoningdivided
2Tbsp28g grass-fed butter, ghee, or avocado oil
1large yellow onionchopped, divided
1green bell pepperchopped, divided
2stalks celerychopped, divided
9oz250g bacon, diced
10oz280g gluten free andouille sausage, sliced
6green onionssliced, divided
6large cloves garlicminced
1/4cuptomato paste
1 1/2cupsbasmati riceuncooked
3cupslow sodium chicken stock
3bay leaves
3roma tomatoesdiced
1tspsea salt
1TbspWorcestershire sauce
1Tbspfresh thyme leaves
parsley for garnish
Instructions
Salt-Free Creole Seasoning
Mix all ingredients together in a small bowl
This makes 5 1/2 Tbsp of seasoning.
Simple Creole Jambalaya
Place shrimp and chicken in separate bowls and sprinkle each with 1 Tbsp Salt-Free Creole Seasoning (2 Tbsp total). Mix with a silicon spatula to evenly coat. Set aside.
Mix the chopped onion, green pepper, and celery together in a large bowl.
Melt butter or ghee in a large pot over medium-high heat.
Once the pot is hot, add half of the onion, green pepper, and celery mixture and stir with a flat-headed spoon. Cook the veggies for about 6 minutes or until they have cooked down some and started to brown. Stir occasionally.
Add the bacon and let it cook down for about 7 minutes, stirring and scraping the bottom occasionally. The bacon will brown and the fat will start to render out.
Add the sausage and let it cook down for 3 minutes, stirring occasionally and scraping the bottom.
Add the chicken thighs. Cook for about 5 minutes. Stir and scrape occasionally.
Add the rest of the onion, green pepper, and celery mixture, as well as green onions (reserve a bit for garnish), garlic, and tomato paste. Cook and stir constantly for 2 minutes.
Stir in the rice and coat with the fat. Toast the rice for 2 minutes, stirring constantly.
Gradually pour in the chicken stock while stirring and scraping the bottom. Reduce heat to medium-low.
Add in 3 Tbsp Salt-Free Creole Seasoning, bay leaves, tomatoes, salt, Worcestershire sauce, and thyme. Stir well, cover, and let simmer for 15 minutes or until the liquid is absorbed and rice is tender. Stir and scrape the bottom occasionally (about every 5 minutes) during the simmering process.
Stir in the shrimp and cook for about 5 minutes or until shrimp are pink and opaque, stirring occasionally.
Taste test! Season to taste with salt, cayenne pepper, or more Creole seasoning.
Garnish with parsley and reserved green onion slices.