Jambalaya

We're pretty far removed from Cajun country, but this version is easy and has a great texture, like risotto, and it's not too heavy on the peppers or Tabasco for my whimpy mouth.

2 T olive oil
6 chicken thighs
2 1/2 T flour
1/2 pound sliced bacon
1 onion, chopped
1 orange bell pepper, diced
2 roma tomatoes, diced
2 garlic cloves, minced
1 t fresh thyme
1/2 pound small shrimp
1 c rice
2 c chicken broth
dash of hot sauce
salt and pepper to taste
5 green onions, sliced
2 T chopped fresh parsley

Cook chicken in oil in large skillet 8-10 minutes, turning once, to brown and cook. Transfer to a plate. Cook bacon and chop, setting aside and reserving 2-3 T drippings. Add flour and cook over very low heat for 10 minutes, watching it carefully so that it doesn't burn. Cook until golden brown like a penny. Return chicken to skillet with bacon, onion, bell pepper, tomatoes, garlic and thyme. Cook, stirring frequently for 10 minutes. Stir in shrimp, rice, broth, and season with hot sauce, salt and pepper. Bring mixture to a boil and cook until rice is tender and liquid is absorbed. Stir in green onions and parsley. Makes six servings.

Technorati tags: Cajun, rice, jambalaya, main dishes