Chicken and Andouille Jambalaya
Spanish, African, and French flavors simmer together in this flavor-packed jambalya dish. Loaded with herbs, spices, and a medley of meats and veggies, once you try this cajun classic, you're sure to be hooked for good.
Makes 10-12 servings
|1/2||pound bacon, diced|
|1||pound Andouille sausage, diced|
|2-Jan||cup canola oil|
|1||pound fresh pork sausage, removed from casings|
|4||skinless boneless chicken thighs, roughly cut into 1 inch cubes|
|freshly ground black pepper|
|2||bell peppers, seeded and diced|
|5||stalks celery, diced|
|6||cloves garlic, minced|
|4 1/2||cups converted Louisiana white rice|
|1||Teaspoons dried thyme|
|1||dried bay leaves|
|1 1/2||Tablespoons pimenton de la Vera or smoked paprika|
|1/2||Teaspoon celery salt|
|3||cups canned crushed tomatoes|
|3||cups basic chicken stock|
|1||bunch green onions, trimmed and chopped|
- First, you’ll need to heat a very large pot over a high heat until it is hot, then reduce the heat to moderate.
- Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper.
- Add the chicken to the pot, stirring and cook until the chicken becomes golden brown, about 5 minutes.
- After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
- Next add the rice, thyme, bay leaves, pimenton, cayenne, 2 tablespoons salt, 1 tablespoon pepper, and celery salt to the pot and cook, stirring often, for 3 minutes.
- Increase the heat to high, and add the tomatoes and Basic Chicken Stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
- After the rice has simmered for 15 minutes, go ahead, remove the lid from the pot and fold in the green onions.
- Turn off the heat and let everything continue to cook in the hot covered pot, for an additional 10 minutes. Remove the lid, fluff the Jambalaya, and serve!
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