Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 340 grams andouille sausage, medium dice; 2 bay leaves; 1 teaspoons freshly ground black pepper; 411 grams tomato sauce or crushed tomatoes; 2 teaspoons cayenne pepper; 1 pinch Pinch celery salt; 3 mediums celery stalks, medium dice; 0 teaspoons dried thyme; 3 mediums garlic cloves, finely chopped; 1 teaspoons garlic powder; 2 larges green bell peppers, cored, seeded, and medium dice; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 0 teaspoons ground mustard; 1 jalapeño, cored, seeded, and finely chopped; 1 teaspoons kosher salt; 1 teaspoon kosher salt, plus more as needed; 710 milliliters low-sodium chicken stock or broth; 1 teaspoons onion powder; 0 teaspoons dried oregano; 1 teaspoons paprika; 2 mediums scallions, thinly sliced (white and light green parts only); 1 kilograms boneless, skinless chicken thighs, cut into 2-inch pieces; 113 grams tasso or smoked ham, medium dice; 1 Tbsp tomato paste; 1 Tbsp unsalted butter; 79 milliliters vegetable oil; 1 teaspoons freshly ground white pepper; 473 milliliters long-grain white rice; 2 larges yellow onions, medium dice

The recipe Chicken and Andouille Jambalaya could satisfy your Creole craving in roughly 2 hours and 10 minutes. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 861 calories, 60g of protein, and 40g of fat each. Head to the store and pick up andouille sausage, garlic powder, celery stalks, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet.

Instructions

For the spice mix:1

Ingredients you will need

Seasoning Mix

Place all of the ingredients in a small bowl and stir to combine; set aside.For the jambalaya:1

Equipment you will use

Bowl

Heat the oven to 375F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside.2

Ingredients you will need

Chicken Thighs

Equipment you will use

Paper Towels

Oven

Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Place about one-third of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes.

Ingredients you will need

Chicken Pieces

Equipment you will use

Pot

Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside.3

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Remove and discard all but about 1/4 cup of the fat from the pot.

Equipment you will use

Pot

Add the butter and melt over medium heat.

Ingredients you will need

Butter

Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.4

Ingredients you will need

Onion

Equipment you will use

Wooden Spoon

Pot

Add the sausage, ham, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.5

Ingredients you will need

Seasoning Mix

Sausage

Onion

Meat

Ham

Equipment you will use

Pot

Add the bell peppers, celery, jalapeo, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.6

Ingredients you will need

Bell Pepper

Seasoning Mix

Celery

Garlic

Salt

Equipment you will use

Pot

Add the reserved chicken and any accumulated juices, the tomato sauce or crushed tomatoes, and the tomato paste. Stir to combine and bring to a boil.

Ingredients you will need

Crushed Tomatoes

Tomato Paste

Tomato Sauce

Whole Chicken

Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tightfitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.7

Ingredients you will need

Bay Leaves