Servings: 8 or more
- 1 pound boneless chicken thighs, diced
- 1 pound medium shrimp, peeled and deveined
- 1.5 pounds andouille, sliced (can substitute smoked sausage if necessary)
- 1 bell pepper, chopped
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons garlic, chopped
- 2 6 oz. cans tomato paste
- 1 28 oz can of tomatoes (diced)
- 8 cups stock (i like to mix chicken and beef, but it’s up to you)
- 3 tablespoons creole seasoning (see below or use something like Tony Chachere’s or Emeril’s)
- 1 teaspoon Worcestershire sauce
- 2-3 bay leaves
- 4 cups long-grain white rice
- 2 tablespoons fresh Italian parsley, minced
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Season the diced chicken thighs with some of creole seasoning.
- In a large pot, saute the andouille for several minutes, until they release a nice amount of fat. Remove andouille and set aside.
- Brown the chicken in the andouille fat, until it takes on a nice dark color. Remove from pan and set aside with andouille.
- Add onion, celery, bell pepper and garlic and saute for two minutes.
- Add 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.
- Add two cups of the stock and stir thoroughly, making sure to scrap up any carmelized goodness.
- Add the can of tomatoes, Worcestershire sauce and bay leaves.
- Add another teaspoon of the creole seasoning, mix well and let simmer for five minutes.
- Add chicken and andouille, mix well and let simmer for another five minutes.
- Add shrimp, parsley and the rest of the stock. Repeat the drill for five more minutes. Taste for seasoning.
- Add rice, and combine thoroughly. Cook for about 20-30 minutes until all liquid has been absorbed and the rice is tender.
- If rice is done and liquid remains, keep on low for another 5 minutes until jambalaya has thickened up.
- Remove bay leaf.
- That’s it. Laissez les bon temps rouler!