Cast Iron Skillet Jambalaya

Ingredients

• 12 ounces Andouille sausage, sliced into rounds
• 1 pound Boneless skinless chicken thighs, 1-inch cubes
• 1 pound Large shrimp, peeled and deveined
• 2 cups Long-grain white rice
• 1 large Yellow onion, finely diced
• 1 large Green bell pepper, diced
• 3 stalks Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 3.5 cups Chicken stock
• 14.5 ounces Crushed tomatoes
• 2 tablespoons Cajun seasoning blend
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering; brown the andouille sausage until fat renders and edges are crisp, then remove and set aside.

2. 2

   Season chicken with 1 tablespoon of Cajun seasoning and sear in the rendered fat until golden brown on all sides; remove and set aside with the sausage.

3. 3

   Add the 'Holy Trinity' (onion, bell pepper, and celery) to the skillet, sautéing for 6-8 minutes until softened and picking up the brown bits (fond) from the bottom.

4. 4

   Stir in the garlic and dry rice, toasting the grains for 3 minutes until they become translucent at the edges and smell nutty.

5. 5

   Pour in the chicken stock, crushed tomatoes, and remaining Cajun seasoning; stir once to incorporate, then nestle the chicken and sausage back into the liquid.

6. 6

   Reduce heat to low, cover tightly with a heavy lid or foil, and simmer undisturbed for 20-25 minutes until the liquid is fully absorbed.

7. 7

   Remove the lid, lay the shrimp across the top, and increase the heat to medium-high for 3-5 minutes without stirring; listen for a rhythmic crackling sound which indicates the rice is crisping.

8. 8

   Once the shrimp are pink and the 'socarrat' (crispy bottom) has formed, remove from heat and let rest for 5 minutes before serving directly from the skillet.