Chicken & Adouille Jambalaya
for 6
note: a big, cast iron pot is best for this, but if you don't have one available, make sure the pot you're using is big enough- 4 cups of rice puffs up more than you might think. Also, this is one of those recipes that actually improves with a little age- the flavors merge and mellow. You'll be surprised at the difference between the first and second days!
1 lb cubed chicken, or peeled, deveined shrimp
1 lb smoked (preferably andouille) sausage, sliced (or substitute cubed ham)
1/2 cup oil
Trinity:
1 lg chopped onion
1 chopped bell pepper
3 ribs celery, chopped
2 lg chopped, deseeded tomatoes
3 small cans tomato paste
4 garlic cloves, minced
1.5 quarts (6 cups) chicken stock
Seasonings:
3 bay leaves
1/4 tsp thyme
2 tbsp minced parsley
1 tsp oregano
1 tsp white pepper
1 tsp black pepper
1/2 tsp cayenne pepper
(Or, use some Slap ya Mamma pre-mixed spice)
4 cups of uncooked rice
No roux here, but we've still got to start out right:
Brown chicken in a pan, sprinkling with creole seasoning to taste. Remove the chicken when the juices run clear and add the sausage to the same pot. When cooked, remove the sausage, draining off the fat, but keeping the drippings for seasoning.
Next, add the "holy trinity:"
Add the oil, garlic onion, pepper & celery, and saute until the onions start to turn clear, then add the tomato paste, stirring until it starts to darken and the veggies are completely cooked through. Add 2 cups of your stock, stirring until it's all well mixed- make sure to scrape the bottom and the sides to get all the bits from your browned meat. Turn the heat down and simmer for 5-10 minutes before adding the meats (if using shrimp, do not precook!), seasonings 2 more cups of the stock before simmering 10 more minutes.
Almost done!
*Important* Taste it now- it's okay, you're allowed! If you need to adjust the seasonings, this is your last real chance; once the rice is added, you can adjust the flavors, but it won't be as well incorporated. After tasting, add the last of the stock and the rice before covering and simmering for 20-25 minutes until the rice has absorbed most of the broth. Uncover and cook 5 more minutes, stirring constantly.
Get yourself some French bread and go to work! |
