Jambalaya provides an interesting mix of spice, rice, meat and shrimp. A friend of mine who grew up in New Orleans says this recipe tastes just like his mother used to make.
I like the rice to be less sticky than some, so you can increase the liquid content if you want yours to be more sticky.
- 2 medium onions
- 2 celery stalks
- 1 medium red bell pepper cored and seeded
- 1 pound Andouille sausage
- 2 Tbsp vegetable oil
- 8 boneless skinless chicken thighs
- 8 garlic cloves minced
- 3 cups white rice I like Basmati
- 2 teaspoons salt
- 1 tsp of thyme dried or fresh
- 1/2 tsp cayenne pepper
- 1 28- ounce can of diced tomatoes
- 1 8- ounce bottle of clam juice
- 3 cups low-sodium chicken broth
- 4 bay leaves
- 2 pounds shrimp peeled and deveined
- Chop the onions, celery, and red pepper.
- Slice the sausage into 1/4" pieces.
- Heat the oil in the large stock pot or dutch oven over medium-high heat.
- Add the chicken and cook until browned (about 5 minutes).
- Turn the chicken over and cook the other side until browned (another 5 minutes).
- Transfer the chicken to a plate and set aside.
- Reduce the heat to medium.
- Add the sausage and cook until browned, stirring frequently (about 3 minutes).
- Transfer the sausage to a paper towel-lined plate and set aside.
- Reduce the heat to medium-low.
- Add the chopped vegetables and the minced garlic and cook, stirring occasionally, until softened (about 4 minutes).
- Add the rice, salt, thyme and cayenne and cook, stirring constantly, until the rice is coated (about 1 minute).
- Stir in the tomatoes, clam juice, chicken broth, bay leaves and browned sausage.
- Place the chicken on top of the rice mixture.
- Bring to a boil, then reduce the heat to low and cover.
- Simmer for 15 minutes.
- Stir the mixture keeping the chicken on the top.
- Simmer for another 10 minutes (the chicken should no longer be pink inside).
- Transfer the chicken to a clean plate, and set aside.
- Sprinkle the shrimp over the rice, cover and cook until the rice is cooked through (it should be opaque and pink - about 5 minutes).
- Meanwhile, shred the chicken using 2 forks - 1 to hold the chicken, and the second to pull the meat apart into strands.
- When the shrimp are cooked, add the chicken to the rice and stir.
- Serve. Makes 12 main-course sized servings.
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