Chicken and Andouille Jambalaya

February 2, 2013


With the Super Bowl headed to New Orleans tomorrow I thought I’d make an easy Jambalaya to share with the fans!  Serve it with a green salad and a cold beer.  Enjoy it while watching the new commercials, I mean the big game!!

Makes 6 servings

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 pound chopped andouille sausage

2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces

1 tablespoon homemade or purchased Creole seasoning (I buy Zatarain’s Creole Seasoning)

1 Vidalia onion, chopped

1 rib celery, chopped

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, very finely chopped

1 1/2 cups long-grain rice

1 (4-ounce) can tomato sauce

2 1/2 cups homemade chicken stock or reduced-sodium broth

1 lb. peeled, raw, medium-size shrimp (optional)

Coarse salt and freshly ground pepper

1. In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.

2. Heat oven to 350 degrees. Add the onion, celery, and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil.

3. Return the chicken and sausage to the skillet and stir to combine. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.  If adding shrimp, stir in shrimp about 5 minutes before rice has finished cooking.

Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.

Adapted from “Bon Appetit, Y’All” by Virginia Willis (Ten Speed, $32.50).


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