Chicken and Sausage Jambalaya
Dress Up the Ordinary
This classic Cajun dish is traditionally made with leftovers mixed with tasty, seasoned rice studded with onions, celery and peppers. This from-scratch version uses tender chicken thighs and spicy andouille sausage, but feel free to adapt it with whatever you have on hand.
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch chunks
2 teaspoons Creole seasoning, plus additional as needed
1 1/2 cups diced onions
4 cloves garlic, minced
1 cup 1-inch diced celery (about 2 stalks)
1 tablespoon dried thyme leaves
12 ounces fully cooked Andouille sausage, sliced on the bias in 1-inch pieces
2 bay leaves
2 cups long grain rice
1 1/2 cups canned diced Roma tomatoes
1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
2-3 green onions, sliced, for garnish
Preheat the oven to 400 degrees. Add the oil to a braising pan over medium-high heat. Add the chicken thighs and Creole seasoning to the pan, and cook, stirring, about 2 minutes, until the chicken begins to brown. Add the onion and cook, stirring, 3-4 minutes, until the onion begins to soften. Add the garlic, cook, stirring, 1 minute. Add the celery, thyme, andouille, and bay leaves and cook 1 minute. Stir in the rice and cook, continuing to stir, 1 minute.
Add the tomatoes, diluted Glace de Poulet Gold®, green pepper, and red pepper. Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Cook for about 60-70 minutes, until the rice is tender.
Remove the pot from the oven and let the jambalaya rest, covered, for 10 minutes. Remove the bay leaves and season to taste with salt, pepper, and additional Creole seasoning. Serve the jambalaya in warmed bowls garnished with sliced green onions.
Wine Pairing: Zinfandel or a California Chardonnay.