by saenyc
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1 pound boneless chicken thighs, diced Ask a question about this ingredient
1 pound medium shrimp, peeled and deveined Ask a question about this ingredient
1.5 pounds andouille, sliced (can substitute smoked sausage if necessary) Ask a question about this ingredient
1 bell pepper, chopped Ask a question about this ingredient
1 large onion, chopped Ask a question about this ingredient
4 stalks celery, chopped Ask a question about this ingredient
2 tablespoons garlic, chopped Ask a question about this ingredient
2 6 oz. cans tomato paste Ask a question about this ingredient
1 28 oz can of tomatoes (diced) Ask a question about this ingredient
8 cups stock (i like to mix chicken and beef, but it's up to you) Ask a question about this ingredient
3 tablespoons creole seasoning (see below or use something like Tony Chachere's or Emeril's) Ask a question about this ingredient
1 teaspoon Worcestershire sauce Ask a question about this ingredient
2-3 bay leaves Ask a question about this ingredient
4 cups long-grain white rice Ask a question about this ingredient
2 tablespoons fresh Italian parsley, minced Ask a question about this ingredient
2 teaspoons cayenne pepper Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1 teaspoon white pepper Ask a question about this ingredient
1 teaspoon garlic powder Ask a question about this ingredient
1 teaspoon onion powder Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
Season the diced chicken thighs with some of creole seasoning.
Ask a question about this stepIn a large pot, saute the andouille for several minutes, until they release a nice amount of fat. Remove andouille and set aside.
Ask a question about this stepBrown the chicken in the andouille fat, until it takes on a nice dark color. Remove from pan and set aside with andouille.
Ask a question about this stepAdd onion, celery, bell pepper and garlic and saute for two minutes.
Ask a question about this stepAdd tomato paste and stir rapidly to combine. Saute for several more minutes until the onions become translucent and the tomato paste takes on a darker, richer color.
Ask a question about this stepAdd two cups of the stock and stir thoroughly, making sure to scrap up any carmelized goodness.
Ask a question about this stepAdd the can of tomatoes, Worcestershire sauce and bay leaves.
Ask a question about this stepAdd another teaspoon of the creole seasoning, mix well and let simmer for five minutes.
Ask a question about this stepAdd chicken and andouille, mix well and let simmer for another five minutes.
Ask a question about this stepAdd shrimp, parsley and the rest of the stock. Repeat the drill for five more minutes. Taste for seasoning.
Ask a question about this stepAdd rice, and combine thoroughly. Cook for about 20-30 minutes until all liquid has been absorbed and the rice is tender.
Ask a question about this stepIf rice is done and liquid remains, keep on low for another 5 minutes until jambalaya has thickened up.
Ask a question about this stepRemove bay leaf.
Ask a question about this stepThat's it. Laissez les bon temps rouler!
Ask a question about this stepJust made this last night...minus the tomato paste and divided the sausage so I could start the rice sooner because I was pan frying whole chicken thighs (trimmed of skin, still bone in) to shred into the mix after cooked. Also waited until the last 10 minutes to throw in the shrimp to keep them tender...Delicious!!! Thanks for helping me be able to cook for my locale!
Totally great--I hear Mary Chapin Carpenter's "Come on over to the Twist & Shout" ...great authentic recipe....Do you know what it means to miss New Orleans?...
This picture / recipe is making me drool like Pavlov's Creole Hound :-) Cooking the chicken in the andouille drippings is super smart. I would listen to The Subdudes or perhaps Mingo Fishtrap!
Love the Subdudes! And yes, Dr Babs, I miss New Orleans... didn't make it to Jazz Fest this year. There's always next year though!
Just made this for my husband who was born in New Orleans. His daddy makes a great jambalaya, but my husband loved this! Very easy, very spicy, very delicious. One note ..... I cut the recipe in half and still could have served 8 people! I listened to a little Waylon Thibodeaux - Cajun Festival while cooking!