Side Pannel
Authentic Jambalaya
Authentic Jambalaya
- Recipe Submitted by maryjosh on 02/12/2019
Ingredients List
- 3 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 3/4 lb andouille sausage sliced into rounds
- 1 yellow onion chopped
- 1 large green bell pepper cored, seeded and chopped
- 3 celery ribs chopped
- 1 jalapeno corred, seeded, and chopped
- 6 garlic cloves minced
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp hot sauce i.e., Louisiana, Tobacco, Crystals
- 2 tsp fresh thyme chopped (or 1 teaspoon, dried)
- 1/2 tsp ground cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 28 oz. can of whole tomatoes crushed with your hands, liquid reserved
- 2 cups chicken stock
- 2 bay leaves
- 2 cups long-grain rice we use white
- 1 lb large shrimp peeled and deveined
Directions
Pre-heat oven to 350 degrees F.
Season chicken with salt and pepper.
In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium high heat.
Add the chicken pieces and saute until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
Add the sausage and cooked until starting to brown, about 4 to 5 minutes.
Add the onion, bell pepper, celery, jalapeño and garlic. Sauté until soft, about 5 minutes.
Add the tomato paste, vinegar and hot sauce and stir to combine, about 1 minute.
Add the thyme, cayenne, garlic powder, chili powder and a healthy pinch of salt and pepper. Cook until aromatic, about 2 minutes.
Stir in the tomatoes, reserved tomato liquid, stock, bay leaves, and then rice.
Cover and cook in the oven until the rice is nice and tender, about 45 minutes.
Remove from the oven and stir in the shrimp and cooked chicken.
Return to the oven (covered) for 5 minutes. Remove from oven and let stand for 15 minutes.
Stir with wooden spoon and then plate into warmed bowls and serve at once.
Serve with additional hot sauce.
Season chicken with salt and pepper.
In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium high heat.
Add the chicken pieces and saute until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
Add the sausage and cooked until starting to brown, about 4 to 5 minutes.
Add the onion, bell pepper, celery, jalapeño and garlic. Sauté until soft, about 5 minutes.
Add the tomato paste, vinegar and hot sauce and stir to combine, about 1 minute.
Add the thyme, cayenne, garlic powder, chili powder and a healthy pinch of salt and pepper. Cook until aromatic, about 2 minutes.
Stir in the tomatoes, reserved tomato liquid, stock, bay leaves, and then rice.
Cover and cook in the oven until the rice is nice and tender, about 45 minutes.
Remove from the oven and stir in the shrimp and cooked chicken.
Return to the oven (covered) for 5 minutes. Remove from oven and let stand for 15 minutes.
Stir with wooden spoon and then plate into warmed bowls and serve at once.
Serve with additional hot sauce.
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