Smoked Chicken and Andouille Sausage Jambalaya
Yield: 8 portions
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| Ingredients | Amounts |
|---|---|
| Seasoning mix | |
| Bay leaves | 4 each |
| Cayenne | 1 Tbsp. |
| Fresh oregano, chopped | 1 Tbsp. |
| Fresh thyme, chopped | 1 ½ tsp. |
| Kosher salt | 1 Tbsp. |
| Black pepper, freshly ground | 2 tsp. |
| Extra virgin olive oil | 4 Tbsp. |
| Andoille sausage, chopped | 2 cups |
| Onions, diced | 3 cups |
| Celery, diced | 2 cups |
| Green peppers, diced | 1 ½ cups |
| Garlic, chopped | 1 Tbsp. |
| Smoked chicken, cut into 1" pieces | 2 cups |
| Tomatoes, peeled and diced | 3 cups |
| Tomato sauce | 1 cup |
| Chicken stock | 3 cups |
| Parboiled US long-grain white rice | 3 cups |
| Scallions, chopped | 1 cup |
| Salt and pepper | to taste |
Method
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a 6-quart saucepan, heat the olive oil over medium heat. Add the andouille and sauté until crisp, about 5 to 8 minutes. Add the onions, celery, and bell peppers; sauté until tender but still firm. Stir occasionally, scraping the pan bottom. Add the garlic and sauté until the garlic becomes fragrant.
- Add the chicken and seasoning mix. Increase the heat to high and cook 1 minute, stirring constantly. Reduce heat to medium and cook about 3 minutes, stirring constantly and scraping the pan bottom as needed. Stir in the tomatoes and tomato sauce. When fully blended, stir in the stock and bring to a boil.
- Add the rice; stir well and remove from heat. Transfer to an ungreased pan and cover with foil. Bake at 350°F for 20 to 30 minutes, or until the rice is tender but still a bit firm. Remove bay leaves, garnish with scallions, and serve immediately.
Note: Regular milled rice may also be used. The jambalaya may be baked in the saucepan, if desired.