Chicken and Sausage Jambalaya
Oh, people. You don't know. No right words for this one. Just a stunningly, insanely good recipe. One of those that makes me want to grab all of you by the shoulders and scream "cook this!"
Chicken and Sausage Jambalaya
adapted from Bon Appetit, March 2011
Ingredients
6 ounces applewood-smoked bacon, diced
1 1/4 pounds cooked andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
3 large boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon sweet paprika
1/2 tablespoon chopped fresh thyme
1/2 tablespoon New Mexican chili powder
1/4 teaspoon cayenne pepper
15-oz can diced tomatoes and green chiles
1 1/2 cups beef broth
1 1/2 cups long-grain white rice
1 bunch scallions, chopped
Chopped fresh Italian parsley
Method
Position rack in bottom third of oven and preheat to 350 degrees.
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add andouille sausage and ham. Saute until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell pepper. Cook until vegetables begin to soften, stirring occasionally, 8 to 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, about 4 minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, about 35 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
NOTES
Steve and I saw this as I was flipping through my Bon Appetit magazine and we immediately agreed I should make it. And after doing so twice, all I can say is that it was even better than we could have imagined.
I'm telling you, seriously: go forth and make.
Chicken and Sausage Jambalaya
adapted from Bon Appetit, March 2011
Ingredients
6 ounces applewood-smoked bacon, diced
1 1/4 pounds cooked andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
3 large boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon sweet paprika
1/2 tablespoon chopped fresh thyme
1/2 tablespoon New Mexican chili powder
1/4 teaspoon cayenne pepper
15-oz can diced tomatoes and green chiles
1 1/2 cups beef broth
1 1/2 cups long-grain white rice
1 bunch scallions, chopped
Chopped fresh Italian parsley
Method
Position rack in bottom third of oven and preheat to 350 degrees.
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add andouille sausage and ham. Saute until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell pepper. Cook until vegetables begin to soften, stirring occasionally, 8 to 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, about 4 minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, about 35 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
NOTES
Steve and I saw this as I was flipping through my Bon Appetit magazine and we immediately agreed I should make it. And after doing so twice, all I can say is that it was even better than we could have imagined.
I'm telling you, seriously: go forth and make.
