A most excellent Jambalaya that tastes incredible but is simple to make. Use a cast iron dutch oven on the stove, or even better, buy an iron kettle and cook it outside on a gas stove or a turkey fryer!
Excellent as a main course or served as a side to fish or shrimp.
Directions
Cut the sausages into 1/4" round slices (crosswise) and cut the chicken thighs into 1/2" squares. Dice the ham into 1/2" pieces. Set the meat aside.
- 4 boneless, skinless chicken thighs
- 1 link andouille sausage
- 1 link louisiana hot sausage
- 1 cup diced ham
- 1/4 cup canola oil
Prepare the vegetables:
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 2 stalks celery, chopped
Measure out the spices:
- 1 tablespoon thyme
- 1 whole bay leaf
- 1 tablespoon oregano
- 2 tablespoon paprika
- 1 teaspoon cayenne
- 1 tablespoon kosher salt, adjust to taste
- 1 teaspoon black pepper
In a large pot, preferably a cast iron dutch oven, or even better, a cast iron kettle, add the oil and put on high heat.
Just as it begins to smoke, add the sausage and the ham. Cook, stirring frequently, until the sausage is cooked.
Add the chicken and the spices and continue cooking and stirring until the chicken is fully cooked and begins to brown.
Add all of the vegetables and continue cooking, stirring frequently, until the vegetables are softened and the ingredients all begin to combine.
Pour the chicken stock over the meat and vegetables and bring to a boil on high heat.
- 7 cups chicken stock
Add the rice to the pot and return to a boil, stirring well.
- 3 cups basmati rice
Cover the pot and remove from the heat. Allow the pot to sit covered and undisturbed for 25 minutes. There should be NO heat applied during this time!
Remove the lid and and sprinkle the parsley over the Jambalaya.
- 2 tablespoon fresh parsley, chopped
Stir the Jambalaya enough to distribute the meat and vegetables, which will have settled at the top, and the parsley, throughout the rice.
It's done and it's AWESOME!
Kids!
Prep! Chopping veggies and measuring the spices are good candidates.
Notes...
Like most recipes, this one benefits from thorough prep before the cooking begins. Cut the meat, chop the veggies and have the rice, spices and stock all ready to go before turning on the flame. Once you start cooking, things go fast!