Jambalaya is one of the great Louisiana standbys, which can be made with just about anything you have on hand. This recipe combines chicken (or turkey) and sausage. Although there is a bit of tomato paste, there are no tomatoes, which is why this is called a brown jambalaya. It’s easy to put together, making it a good choice for weekday suppers as well as family gatherings, parties, fairs, and every festival.
| ||2 || Tbsp. vegetable oil |
| ||2 || boneless, skinless chicken-breast halves (about 1 pound total), cut into 1-inch cubes |
| ||~ || About 1½ teaspoons Creole or Cajun seasoning |
| ||½ || lb. smoked sausage, such as andouille or kielbasa, sliced ¼-inch thick |
| ||1½ || cups chopped yellow onions |
| ||1 || cup chopped green bell peppers |
| ||3 || cups water |
| ||1 || Tbsp. tomato paste |
| ||2 || Tbsp. chopped fresh parsley |
| ||2 || Tbsp. chopped green onions (green parts only) |
| ||1½ || cups long-grain rice |
- Heat the oil in a large heavy pot, such as a Dutch oven. Season the chicken pieces generously with the Cajun or Creole seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly browned, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the onions and peppers, and cook, stirring, until soft and golden, 5 to 6 minutes. Add the water, tomato paste, parsley, and green onions. Stir and bring to a boil.
- Add the rice, cover the pot, and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir. Fluff the mixture with a fork before serving.
Culinate editor’s note: For juicier chicken, use thighs instead of breasts. Use 4 whole boneless and skinless thighs, then snip the cooked thighs into smaller pieces just before serving.
Copyright @ 2008 Chronicle Books