Jambalaya
Serves 8-10 hungry people.
I made just half of it and ended up with 6 reasonable servings! This dish has poultry, pork and seafood too. I was happy to
have some Carolina Gold rice straight from Charleston to use in this. A hearty one-pot dish for many friends.
2 Tbs. oil
1½ lb.
skinless, boneless
chicken thighs, cut
into 1” pieces
1 lb.
Andouille sausage,
sliced
kosher salt
fresh
ground black pepper
1 large
onion, chopped
1 red bell
pepper, chopped
4 celery
stalks, chopped
4 garlic
cloves, finely chopped
2 Tbs.
tomato paste
1 pint
cherry tomatoes, half left whole
the rest cut in half
2 c.
long-grain white rice
2 Tbs.
Creole-seasoning
2 bay
leaves
6 c.
chicken broth, low-sodium preferred
¾ lb.
medium shrimp, peeled, deveined
handful of
fresh parsley leaves, for garnish
Heat oil in a large pot set over high heat. Add chicken and sausage; season with salt and
pepper. Cook, turning often, until
browned, about 5 minutes.
Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about
5minutes. Add tomato paste and cook,
stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up brown bits, then
mix in rice, seasoning, and bay leaves.
Add broth; season with salt and pepper.
Bring to a boil.
Turn heat down, cover with lid, and simmer until almost all
liquid is absorbed, 20 -30 minutes.
Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and
shrimp are cooked through, 5-8 minutes.
Top with parsley.
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