Ingredients: |
Ingredients: 1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
1 chicken boiled and shredded
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 14 oz can diced tomatoes, drained
1 teaspoon Old Bay seasoning
1 1/4 cups jasmine rice (9 ounces)
1 1/2 cups chicken stock or low-sodium broth
1 1/2 cups water
1 bay leaf
Salt and freshly ground pepper
1/2 pound lump crabmeat, or 1/2 pound crawfish tails or 1 chicken boiled with bones and skin removed
Hot sauce, for serving
|
Directions: |
Directions:In a large pot boil chicken until leg will remove easily. Remove chicken from pot and allow to cool. Take chicken off of bones and cut up into bite-size pieces or shred.
In a medium pot, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned about 3 minutes. Transfer to a bowl.
Add the onion, bell pepper, celery and garlic to the pot. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water, tomatoes and bay leaf, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed about 15 minutes. Fluff with a fork and stir in the crab meat, crawfish tails or chicken. Cover and let stand for 2 to 3 minutes, just until the meat is hot; discard the bay leaf. Serve in bowls. Offer hot sauce at the table. |
This recipe for Chicken Jambalaya is from