I like Cajun cooking, and am pretty happy with my gumbo, but stirring roux for half an hour to an hour puts me off. Fortunately, you can have a taste of the Big Easy without making a roux if you make yourself a jambalaya. All in all, it’s a lot faster than making a gumbo, and it’s awesome good. The recipe here makes a big batch, and it’s really easy.

• 1 lb andouille sausage (cut into 1/3 inch half moon slices)
• 3-4 skinned chicken thighs (cut into 1/2 inch squares)
• 2 strips bacon
• 12 medium shrimp (raw peeled)
• 1 large green pepper (diced)
• 1 large onion (diced)
• 2 cups celery (sliced 1/3 inch)
• 1 pint chicken stock (I used the stock I made from a smoked turkey, which added some great smokiness to the whole dish)
• 14.5 oz can of diced tomatoes (I used Hunts)
• 1 tbs Zataran seasoning
• 2/3 cup uncooked white rice

Cook the onion, pepper, and celery until the onion is starting to get translucent. Combine with the meats in a larger stockpot. Add the stock, tomatoes, and Zataran’s to the pot and bring to a slight boil. Add the rice, stir in and cover. Simmer for 25 minutes, checking to add water  if the rice absorbs all the liquid.
Add the shirmp and cook 5-7 minutes until the shrimp is cooked through.

Serve. Wasn’t that easy? It’s wicked good, that’s for sure.