Andouille and Chicken Jambalaya
This recipe is an adaptation of a Jambalaya Scott and I had while on a float trip down the Middle Fork of the Salmon River. It was absolutely delicious and I believe we have created a tasty rendition. The ingredients can be adapted to your particular taste. Enjoy!!
-Elizabeth
INGREDIENTS
- ½ cup vegetable oil
- 3 cups onion, chopped
- 1 cup bell pepper, chopped
- 1 can (28 oz) tomatoes
- 6 cloves garlic
- ½ teaspoon thyme
- 2 teaspoons kosher salt
- 1 teaspoons cayenne
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 pound andouille, chorizo, or other smoked sausage cut crosswise into ¼ inch slices
- 1½ pounds white and dark chicken meat, cut into 1 inch cubes
- 1 pound shrimp, peeled and deveined
- 3 bay leaves
- 3 cups medium-grain white rice
- 6 cups chicken stock
- 1 cup green onions, chopped
INSTRUCTIONS
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the sides and bottom of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining ¼ teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the chicken stock, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp to the pot about 10 minutes before the rice is done. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.