Louisiana FAST!

Last night after my marathon cooking for the Next menu I made some jambalaya from America's Test Kitchen Favorites.  Overall a pretty solid dish and easy to make.

The mise, a pretty classic combo.  Shrimp, andouille and chicken, parsley, onions and peppers, tomatoes, rice, salt and chicken broth.

The chicken got cooked first to sear it off and give it a head start before going in the final pot.

Now the andouille, which is just a spicy pork sausage classic in cajun cook and quite frankly is outstanding just grilled.

Now the onions, red peppers and garlic were cooked off.

The rice went in next and cooked for a couple minutes then the tomato, chicken broth and chicken went in.  Yes I know the chicken is raw in this picture but this mixture was simmered for 30 minutes.

After simmering for 30 minutes, the shrimp goes in to cook in the residual heat for a couple minutes.  This picture is of the completed dish in the pan.

And here's the final plating.