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  • Jambalaya

    1 vote
    Jambalaya
    Servings: 10
    by Kyra Martin
    119 recipes
    >
    I always thought jambalaya was an intense all day process. But this was relatively quick and so absolutely delicious! This recipe is from Ina Garten's book 'Foolproof'.

    Ingredients

    • olive oil
    • 1 1/2 lbs andouille sausage, cut on an angle into 1/2" thick pieces
    • 8 chicken thighs
    • salt
    • pepper
    • 2 T butter
    • 1 large onion, diced
    • 2 red bell peppers, diced
    • 3 large celery stalks, diced
    • 1-28 oz. can diced tomatoes, drained
    • 2 jalapenos, diced
    • 1 T minced garlic
    • 2 T tomato paste
    • 2 tsp dried oregano
    • 1 tsp dried thyme
    • 1/2 tsp cayenne
    • 1 c dry white wine (I used Pinot Grigio)
    • 5 c chicken stock
    • 3 c white rice, long grain
    • 3 bay leaves
    • 1 lb shrimp (I used 20-25 ct, pre-cooked and just added them last, but if you use raw make sure to add them in about 20 minutes before you're ready to serve)
    • 1/2 c parsley, minced
    • 1/2 c green onions, minced
    • 1/4 c lemon juice

    Directions

    1. Heat about 2 T olive oil in a large pot (I mean large!) and cook the sausage until it's brown.
    2. Remove to a bowl.
    3. Season the chicken thighs with salt and pepper.
    4. Add to the same pot and cook 5 minutes on each side. Don't worry if it isn't totally cooked through, it will finish cooking later.
    5. Remove to a bowl. And as tempting as it sounds, you really do want to cook them separately.
    6. Add the butter, onions, bell peppers, celery, salt and pepper and cook until the onions are clear and the veggies are tender.
    7. Add the tomatoes, jalapenos, garlic, tomato paste, oregano, thyme, cayenne, some more salt and cook for about 2 minutes.
    8. Add the white wine and scrape up all the delicious brown bits.
    9. Add stock, rice, sausage, chicken, bay leave and bring the whole lot to a boil.
    10. Cover and let it simmer for 20 minutes.
    11. If you're using raw shrimp, add them now and cook for another 15 minutes. If you're not, add the cooked shrimp, parsley, green onion and lemon juice.
    12. Let it sit for another 10 minutes until the rice is cooked completely and everything is hot and the flavors are blended.
    13. Discard the bay leaves and top with extra parsley before serving!!

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