Skully's Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. angel hair pasta
2 Tbs olive oil
2 stalks celery, finely diced
1 green pepper, finely diced
1 small onion, finely diced
4 cloves garlic, minced
3 oz. cured Spanish chorizo, thinly sliced
3 oz. Canadian bacon, diced into 1/4 inch pieces
Kosher salt and freshly ground pepper
2 skinless, boneless chicken thighs, cut into 1 inch pieces
1 1/2 Tbs creole seasoning - (Slap Your Mama, or Emeril's Essence)
12 oz. canned crushed tomatoes
2 cups chicken stock
1 bay leaf
Scallions, sliced to garnish
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Directions: |
Directions:Preheat oven to 350º. Break pasta into 1-2 in. pieces. Spread pasta across a baking sheet and toast until golden, 3-5 min. Set pasta aside.
Meanwhile, set a wide pot, or paella pan, over medium heat and swirl in olive oil. Once hot, add celery, peppers, onion, garlic, chorizo and ham. Saute until onions are translucent, about 5 min.
Season chicken all over with salt and pepper.
Stir creole spice into stews's base in pot. Lay in chicken and cook, undisturbed, until one side browns, 5-6 min.
Stir in tomatoes, stock and bay leaf, and bring to a simmer. Season with salt.
Add toasted pasta and cook until noodles absorb most of the cooking liquid, 15-20 min. If pan looks dry, add a splash of water as needed.
Spread stew across a casserole dish, and discard bay leaf . Heat broiler to high.
Slide pan under broiler and broil until top browns in spots, 2-3 min. Garnish with scallions and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:35 min |
Personal
Notes: |
Personal
Notes: This recipe came from the Wall Street Journal. Mom (Cookie) cut it out and included it with a pan she gave me as a (2020) Christmas Gift! We had it the day after Christmas and you all loved it. Earlier that day, Cully found a skull in the backyard, so we decided to call this Skully's Jambalaya.
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