Monday Meal: Chicken, Sausage and Shrimp Jambalaya | Buzz Blog

Monday Meal: Chicken, Sausage and Shrimp Jambalaya

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Just like with gumbo, in Louisiana, there are as many different recipes for jambalaya as there are cooks who make it. Here is one I like a lot. 

Ingredients: 

2 lbs. smoked pork sausage, such as andouille, sliced 1/4-inch thick

1 1/2 lbs. boneless, skinless chicken thigh meat, cut into bite-size pieces

3 medium onions, peeled and diced

2 Tbs. minced garlic

1 lb. ham, such as tasso, diced (I had some Creminelli cotto on hand, so I used that)

1 Tbs. fresh basil leaves, minced

1 Tbs. fresh thyme leaves, minced

1/2 Tbs. ground white pepper

1/2 Tbs. ground black pepper

1/2 Tbs. dried chili flakes

2 Tbs. minced parsley leaves

5 cups chicken broth

1/2 lb. medium shrimp, peeled and deveined

1 lb. long grain rice

1 Tbs. Louisiana hot sauce

Method: 

Heat a heavy Dutch oven over high heat and add the sausage. Stir continually until the sausage is browned, but not burnt. 

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Add the chicken meat and brown the chicken, stirring continually and scraping the bottom of the pot. 

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Lower the heat to medium and add the onions and garlic. 

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Cook for about 10 minutes, until the onions are translucent and softened. Be sure to stir and scrape the bottom of the pan frequently. That's where the jambalaya flavor resides. 

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Add the ham, herbs, peppers, chili flakes and parsley.

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Stir well and cook, stirring and scraping frequently, for 7-8 minutes. 

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Pour the chicken broth into the pot. 

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Bring the broth to a boil. 

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Add the rice and hot sauce to the pot and stir to blend it well and to break up any clumps of rice. Be sure to scrape the bottom! 

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When the jambalaya returns to the boil, add the shrimp and reduce the heat to its lowest setting. 

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Cover and simmer the jambalaya for 25 minutes, or longer if needed to soften the rice. It shouldn't be mushy, and should have a little snap to it - like al dente pasta. 

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Photos by Ted Scheffler



 








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