While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.
6 oz cooked sausage (preferably andouille sausage), halved lengthwise and cut into ½-inch slices
2 stalks celery, cut into 1/4-inch dice
1 each red and green bell pepper, cut into 1/4-inch dice
1 yellow onion, cut into 1/4-inch dice
4 cloves garlic, minced
2½ cups low-sodium chicken broth
2 cups ½-inch diced tomatoes
4 oz green beans, cut into 1/2-inch pieces
1 cup fresh corn kernels (from 1 to 2 ears)
1/2 bulb fennel, cored and cut into 1/2-inch pieces
3 tbsp chopped fresh thyme
1 tbsp smoked paprika
1/2 tsp sea salt
1/4 tsp ground cayenne powder
1½ cups long-grain brown rice
12 oz large peeled shrimp
2 tbsp whole-wheat panko bread crumbs
In a very large (12- to 14-inch) ovenproof skillet on medium, heat oil. Add sausage and cook, stirring occasionally, until it begins to brown, about 1 minute. Add celery and bell peppers and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 3 minutes. Add garlic and cook, stirring occasionally, until vegetables are tender, about 1 minute.
Stir in broth, tomatoes, green beans, corn, fennel, thyme, paprika, salt and cayenne, scraping up any browned bits in skillet. Stir in rice and bring to a boil on high. Reduce to a simmer, cover and cook until rice is tender and liquid is almost all absorbed, about 35 minutes.
During the last 5 minutes of cooking time, arrange oven rack 6 to 7 inches from top heat source and preheat broiler to high.
Arrange shrimp on top of jambalaya, nestling them in, and sprinkle with panko. Transfer skillet to broiler and cook until shrimp is cooked through, about 4 minutes. (Be careful – the skillet will be very hot.)
This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.
Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.