December
1
Jambalaya
Jambalaya
Author: trotsig
Prep time:
Cooking time:
Total time:
Serves: 4
Ingredients
- 1 medium onion, peeled, ends trimmed, and chopped
- 1 medium rib of celery, cut chopped
- 1 medium red bell pepper, stem removed, seeded, and chopped
- 5 medium cloves of garlic, peeled, and sliced
- 2 teaspoons vegetable oil
- 4 boneless chicken breasts
- 8 ounces chorizo sausage , cut into ¼-inch pieces
- 1½ cups long grain white rice
- 1 teaspoon table salt
- ½ teaspoon fresh thyme , minced
- ¼ teaspoon cayenne pepper (see note)
- 1 can chopped tomatoes (14½-ounce)
- 1 cup clam juice or fish bouillon
- 2 cups chicken bouillon
- 1 pound medium or large shrimp, cleaned
- 2 tablespoons fresh parsley , minced
Instructions
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
- Add chicken and cook until golden brown, about 5 minutes.
- Turn chicken and cook until golden brown on second side, about 3 minutes longer.
- Transfer chicken to plate and set aside.
- Reduce heat to medium and add chorizo; cook, stirring frequently, until browned, about 3 minutes.
- Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
- Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
- Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute.
- Add tomatoes, clam juice, chicken broth and browned sausage to pot; stir to combine.
- Place chicken on rice.
- Bring to boil, reduce heat to low, cover, and simmer for 15 minutes.
- Stir once, keeping chicken on top.
- Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside.
- Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
- While shrimp are cooking, shred chicken.
- When shrimp are cooked, turn off heat, stir in parsley and shredded chicken, and serve immediately.
Notes
Cajun Trinity: celery, peppers, and onions