Enjoy this simple jambalaya

This week, I am sharing a very simple jambalaya recipe.

JAMBALAYA

Ingredients

4 tablespoons butter

1⁄2 pound boneless, skinless chicken, cut into small pieces

1 cup chopped onion

1⁄2 cup chopped celery

1-1⁄2 cups long-grain rice

1 tablespoon chopped garlic

3 cups chicken stock

1⁄2 pound andouille sausage, cut into small pieces

1⁄2 pound shrimp (shell on is best for flavor)

1 cup chopped bell pepper

2 cups chopped tomato

2 tablespoons paprika

1 teaspoon cumin

1 teaspoon cayenne

Salt and pepper, to taste

1⁄2 cup chopped cilantro

1⁄2 cup chopped green onions

Putting it together

In a large pot over high heat, add the butter and the chicken and cook until it begins to brown, add the onion and celery and cook for about three minutes. Add the rice and the garlic and cook for about three minutes to brown the rice a bit. Add the chicken stock and bring it to a boil.

Turn the heat to low and add the rest of ingredients except for the cilantro and green onions. Simmer, covered, for about 20 minutes. Then turn the heat off and let the jambalaya rest for about 20 more minutes.

Add the cilantro and green onion; adjust seasoning with salt and pepper, if needed. Serve while hot and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.