Jambalaya

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Chicken, Shrimp & Sausage Jambalaya to be more precise 😉
This is another dish I’ve been making too long to have measuring and timing written down. BUT…this recipe from Cook’s Illustrated/America’s Test Kitchen (which I’ve also read, subscribed to & watched for almost as long) is CLOSE enough; with a few changes here & there…like home canned tomatoes, etc…..

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Chicken and Shrimp Jambalaya
(from The New Best Recipe; serves 5-6)

You will need…
1 Yellow Onion, quartered
1 Celery Rib, cut into 2-3 inch pieces
1 Red Bell Pepper, quartered
5 Garlic Cloves, peeled
2 teaspoons Vegetable Oil
4 Bone-In, Skin-On Chicken Thighs
8 oz. Andouille Sausage, halved lengthwise and cut into 1/4″ pieces (buy a good brand of Andouille if possible; it should give this dish a lot of flavor!)
1 1/2 Long Grain White Rice (uncooked)
1 teaspoon Salt
1/2 teaspoon Fresh Thyme, minced (we used dried Thyme)
1/4 teaspoons Cayenne Pepper
1 – 14.5 oz. can Diced Tomatoes, drained with 1/4 cup of juice reserved
8 oz. Clam Juice
1 1/2 cups Chicken Broth
2 Bay Leaves
1 lb. Shrimp, peeled and deveined (we used frozen 30 ct. shrimp and thawed them beforehand)
2 tablespoons minced fresh Parsley

Directions:
Heat the vegetable oil in a large dutch oven over medium-high heat.
Use tongs to place the chicken thighs in the oil, skin-side down, and cook, undisturbed, for 5 minutes or until golden brown.
Turn the thighs over and continue to cook for another 3 minutes, then transfer the thighs to a plate.
Reduce the heat to medium, add the chopped andouille, and brown for 3 minutes, stirring frequently.
Transfer the browned andouille to a paper towel-lined plate.
Reduce the heat further to medium low, then add in the chopped vegetables.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot and stir the veggies until softened, about 4 minutes.
Add in the rice, salt, thyme, and cayenne and stir well for about a minute to coat the rice in the chicken fat.
Stir in the tomatoes, tomato juice, clam juice, chicken broth and bay leaves.
Remove the skin from the chicken thighs then use your tongs to place the chicken, skinned-side down, on top of the rice mixture.
Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
After 15 minutes stir the mixture once and flip the chicken thighs over, then cover and simmer for another 10 minutes or until the chicken is cooked through.
Transfer the chicken to a plate.
Place the shrimp on top of the rice mixture then cover and cook for 5 minutes until the shrimp are pink and cooked through.  (Be careful not to overcook the shrimp.)
When the shrimp are fully cooked remove the pot from heat and discard the bay leaves.
As soon as the chicken thighs are cool enough to work with, shred the meat into thin strands with your fingers.
Gently stir the shredded chicken and minced parsley into the stew and serve immediately.

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I had leftover chicken that was already cooked. 😀

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I know…I always have roasted garlic, at the least, ready. But I did want to mention somewhere in my blogging that I really like these newish tubes of all kinds of herbs & spices! I love them. Of course fresh is awesome! However, these do work GOOD! #FLAVOR! and that IS the purpose 😉

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Oh btw….this is how hardcore I am →
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The glass might say Corona but it’s chocolate milk for me 😉

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