CHICKEN, SHRIMP, AND SAUSAGE JAMBALAYA FROM GRACE BRINTON OF TRU PROVISIONS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MELT 1 teaspoon of the clarified butter in a large skillet over medium heat. Add the sausage and cook, turning once, until browned, about 5 minutes. Transfer the sausage to a 4-quart slow cooker

Step 2

ADD 1 teaspoon of the butter to the skillet. Add the chicken and sprinkle with 14 teaspoon of the salt. Cook the chicken until browned, about 5 minutes. Transfer the chicken to the slow cooker.

Step 3

ADD the remaining 2 1/2 teaspoons butter to the skillet. Add the bell peppers, onion, and garlic. Cook, stirring, until softened, about 5 minutes. Transfer the vegetables to the slow cooker. Add the broth and tomato paste to the skillet and stir to scrape up any brown bits on the bottom. Pour into the slow cooker. Stir in the parsniprice, parsley, thyme, paprika, turmeric, remaining 3/4 teaspoon salt, and the pepper.

Step 4

COVER and cook on low for 5 to 6 hours. If using the shrimp, add them for the last 20 minutes of cooking (submerge the shrimp in the sauce).

Step 5

SERVE the jambalaya in bowls, topped with parsley.

Step 6

TIP For riced parsnips, place 2-inch pieces of parsnip in a food processor. Cover and pulse until the parsnip is in rice-size pieces.