LAURA'S JAMBALAYA
1 lb. shelled & deveined jumbo shrimp
2-3 spicy sausage links
1/2 lb. chicken, cut into small chunks
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 cloves of garlic, slivered
1/2 bag frozen okra
2 cans organic diced tomatoes
2 small cans of V8 spicy hot tomato juice
1 cup chicken broth
1 bay leave
1/2 tsp. ground thyme
1/2 small habanero pepper
1/2 tsp. ground black pepper
3/4 cup rice
1/2 bag frozen okra
1/2 cup finely chopped fresh parsley
1. Preheat oven to 350 degrees.
2. In a very large ovenproof skillet, saute the onion, garlic, chicken & sausage in just a splash of olive oil. Increase the heat until meat starts to brow. Cook for no more than 3-4 minutes. It's OK if the chicken isn't fully cooked through yet.
3. I like to put the diced tomatoes in a large bowl, get a tomato masher and just crush them down a bit more. If you like chunkier bits of tomato, then just leave them be. Add the tomato, broth, V8 (you can also use tomato juice with a splash of tabasco), thyme, bay leaf & pepper. Turn up the heat a little past medium. Cover and simmer for 8 minutes.
4. Stir in the rice, cover, turn the burner down a to medium and simmer for 15 minutes.
5. Chop the shrimp in half. Add the shrimp, okra and pepper. Cover the skillet and place it in the oven. Bake for 30 minutes, stirring once around the 20 minute mark.
6. Transfer the jambalaya to a large serving platter. Sprinkle the fresh parsley on top.
We served this with a light and slightly spicy Pinot Noir. Some of our favorites come from Alma Rosa winery in the Santa Ynez Valley, which is about 90 minutes from our house.
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