What we are eating - Chicken and Andouille Sausage Jamabalaya
With the cold wet weather, my family craves hearty comfort meals and this one is a favorite! A one pan wonder, ingredients are interchangeable and can be tailor made to personal tastes.
Chicken and Andouille Sausage Jambalaya
A one pan wonder of local chicken, andouille sausage, bell peppers, onions, tomatoes and stock simmered with long grain rice. Kick it up with your favorite hot sauce!
1 Pack Chicken Thighs (cut into 1/4s)
1 Pack Andouille Sausage (cut into 1/4" coins)
1 Green Bell Pepper (medium dice)
1 Red Bell Pepper (medium dice)
1 Yellow Pepper (medium dice)
1 Yellow Onion (medium dice)
3 Ribs Celery (medium dice)
1 Cup White Rice (Long grain or Basmati)
1/2lb Tomato on the Vine (medium dice)
2 Cloves of Garlic (minced)
1.5 Cups Chicken Stock
2 Sprigs Fresh Thyme (picked and chopped)
2 Bay Leaves (whole)
Salt and pepper (to taste)
Season your 1/4rd chicken thighs with salt and pepper. If you have cajun seasoning, use it here.
Saute chicken in a hot pan until golden brown, remove from pan and allow to rest, no need to worry about cooking all the way through, it will simmer with everything else. We just want a deep golden brown color.
Saute the Andouille until crisp, remove from pan and place with the chicken.
Saute the bell peppers, celery and garlic together for 3-4min, just to lightly soften.
Add the rice to the pan and saute with bell peppers, celery and onions, just to toast it a bit.
Add diced tomatoes and continue to stir, scraping the bottom of the pan to loosen any delicious bits stuck there. Add chicken and andouille back in the pan with everything else.
Deglaze with the chicken stock, add fresh thyme and bay leaves. Season with a good pinch of salt and pepper. Cover with a tight fitting lid and immer on medium low heat without stirring for 10-15min or until rice is cooked through. Pull off the heat and allow to steam with the lid on for 5-7min.
Optional: Add a couple of shots of hot sauce and worcestershire sauce.
Optional: Garnish with chives or green onions, fresh parsley and lemon wedges.
Feel free to add any shelf fish at the tail end of cooking (5-7min out), like shrimp or calamari!
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