Jambalaya

prep time:: 30 min
total time:: 2 hr

Tons

Although I’ve never been to New Orleans, this dish kinda takes me there. When I eat it, I can put on some creole music, sip on a hurricane or some milk punch, and hear the saints marching in.

ingredients

1 lb medium to large shrimp (16-24 count) peeled and deveined, all shells removed. Rubbed with cajun spice mix and salt and pepper
1 lb spicy sausage diced into 1/4 - 1/2 inch pieces (chorizo, andouille, linguiça)
2 lbs boneless skinless chicken thighs. Dry rubbed with cajun spices, salt, and pepper
2 large onions diced
2 green bell peppers diced
2 stalks celery diced
2 28 oz cans whole or diced tomatoes with juice reserved.
cajun spice blend (I made some of Emeril’s with a few added touches)
1 chile pepper of choice (jalapeno, poblano, scotchbonnet, cayenne, tabasco; seeded and diced for less heat or left intact for more)
4 cups cooked rice
1 quart chicken stock
2 tbsp tomato paste
6 cloves garlic minced
salt and pepper to taste
Canola or grapeseed or peanut oil for cooking

directions

1
Place 2 tbsp oil in a heavy bottomed dutch oven over medium-high heat until shimmering or just barely at a smoke.
2
Add diced onions, bell pepper and celery (the trinity) to oil, and saute until translucent; add the garlic, and tomato paste, and continue to cook until the garlic is fragrant, and the paste is a rusty brown color.
3
Add the sausage, and continue to stir over medium-high heat. Remove the meat and vegetables and set aside. Deglaze the pan with the stock, scraping the fond from the bottom.
4
Add 2 more tbsp oil and bring to temp.
5
Add the seasoned chicken thighs to the oil and brown on all sides. Deglaze again, scraping the fond from the pan.
6
Return all meat and vegetables to the pan with the chicken, and add the tomatoes, and the diced chile pepper if you desire. Add the reserved tomato liquid, and enough stock to barely cover the chicken.
7
Simmer for 30 minutes over very low heat, covered, stirring occasionally to prevent burning.
8
Add the cooked rice, and the shrimp, stir to heat through, and let simmer for 5 minutes until the shrimp are opaque, and some of the liquid is reduced.
9
Serve by itself or as a starter course, not unlike a risotto.