Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp Olive oil
2 lbs Skinless, boneless chicken thighs, cut in half
1 lb Andouille, chorizo or other spicy smoked sausages, cut into ¼" slices
2 Medium onions, chopped
5 cloves Garlic, minced
3 stalks Celery, diced
1½ tsp Dried thyme and paprika
1 tsp Salt
½ tsp each Ground allspice, black pepper, cayenne pepper (or to taste)
3 Sweet peppers, diced (red & green)
19 oz Canned tomatoes
2½ cups Chicken stock
2¼ cups Long-grain rice
1 lb Raw medium or large shrimp, peeled and deveined
¾ cup Green onions, chopped
½ cup Parsley, chopped
2 tsp Oregano
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Directions: |
Directions:In a large Dutch oven, heat oil over medium-high heat. Cook chicken in batches until browned on both sides; remove to a plate.
To pot, add sausage, onions, garlic, celery, thyme, paprika, salt, allspice, black pepper, and cayenne pepper. Cook, stirring often until vegetables are softened.
Return chicken and its accumulated juices to pot. Add peppers. Chop or rush tomatoes; add, with their juice, to the pot. Add chicken stock (can be done ahead up to this point. Let cool slightly, cover and refrigerate up to 1 day).
Stir in rice and bring to a boil over high heat.
Cover and bake in a 350º oven for 30 minutes or until rice is tender and liquid is just absorbed.
Stir in shrimp green onions, and parsley. Cover and bake for 5-8 minutes longer or until shrimp turn pink. Serve immediately. |
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