Jambalaya

I found this in Parade Magazine, and it is fabulous. I didn't change the original recipe much, but I make a few adjustments, which are reflected below. I have also included links to my favorite spices. You can use what you have at home - these are just my preferences.

JAMBALAYA

Ingredients

  • 1 lb organic, skinless boneless chicken thighs, cut into 1-inch pieces
  • 2 tsp sea salt, divided
  • ½ tsp freshly ground black pepper (about 20 grinds)
  • ¾ tsp smoked paprika
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 2 medium shallots, chopped
  • 2 celery stalks, chopped
  • 1 medium yellow, orange or red bell pepper, chopped
  • 1½ tsp roasted granulated garlic
  • Dash of ground chipotle
  • 3/4 cup low-sodium chicken broth, plus more as needed (you can substitute water or boiling water mixed with 3/4 teaspoon Chicken Better Than Bouillon)
  • 1/2 cup canned tomato puree OR crushed tomatoes simmered until thick
  • 8 oz smoked Andouille sausage, cut crosswise into ½-inch slices
  • 1 lb large deveined, easy-peel shrimp (you can peel if you like, but I like to leave peels in for extra flavor then peel as I eat)
  • 3 cups cooked rice
  • ¼ cup chopped, fresh parsley, plus more for garnish

Directions

  1. Trim fat from chicken, cut in chunks and place in a large bowl; season with ½ tsp salt, paprika and pepper. Toss with forks to coat. Let stand 30 minutes while prepping other ingredients.
  2. In a  Dutch oven, heat 1 Tbsp oil over medium heat. Add chicken; cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl. Cover.
  3. Add remaining 1 Tbsp oil to pan. Add onion, shallots, celery and bell pepper. Cook 15 minutes or until tender and starting to brown, stirring occasionally. 
  4. Stir in granulated garlic and a pinch of chipotle, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking. Add broth. Increase heat and scrape up any browned bits stuck to bottom of pan. 
  5. Add chicken and juices, tomato puree and 1 tsp salt. Bring to a simmer. Cover, reduce heat to low and cook 15 minutes, stirring once or twice. 
  6. Add sausage and remaining ½ tsp salt. Increase heat to medium-high. Bring to a simmer.
  7. Stir in shrimp, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done and sausage is warmed through.
  8. Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy not soupy). Remove from heat, cover and let stand 10 minutes. Stir in parsley. Serve garnished with extra parsley.
To reheat leftovers, add extra broth and tomato (if you have any) to thin out a bit, as the rice will likely have soaked up much of the liquid from the sauce. Heat in a heavy-bottomed pan until warmed through, being careful not to overcook the shrimp.

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