[CnD] Chicken and Smoked Andouille Jambalaya

Heidi Thomas heidi.thomas22 at comcast.net
Sun Feb 12 16:59:22 GMT 2012

Ingredients for spice mix: 

2 1/4 teaspoons cayenne pepper

 3/4 teaspoon paprika

 1/2 teaspoon garlic powder

 1/2 teaspoon onion powder

 1/2 teaspoon freshly ground black pepper

 1/2 teaspoon freshly ground white pepper

 1/2 teaspoon kosher salt

 1/4 teaspoon ground cumin

 1/4 teaspoon dried oregano

 1/4 teaspoon dried thyme

 1/8 teaspoon ground coriander

 1/8 teaspoon ground mustard

 Pinch celery salt


Ingredients For the jambalaya:

 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

 1/3 cup vegetable oil

 1 tablespoon unsalted butter

 2 large yellow onions, medium dice

 12 ounces andouille sausage, medium dice

 4 ounces tasso or smoked ham, medium dice

 2 large green bell peppers medium diced

 3 celery stalks, medium diced

 1 jalapeño finely chopped

 3 garlic cloves, minced

 1 teaspoon kosher salt, plus more as needed

 1 can tomato sauce or crushed tomatoes

 1 tablespoon tomato paste

 2 cups long-grain white rice

 3 cups chicken stock

 2 bay leaves

 2 medium scallions, thinly sliced 

Directions for the spice mix:

Place all of the ingredients in a small bowl and stir to combine

 set aside.


Directions for the jambalaya:


Heat the oven to 375° and arrange a rack in the lower third of the oven.

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

Place about one-third of the chickenpieces in the pot and cook, stirring
rarely for about 5 to 6 minutes. 

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

Keep 1/4 cup of the fat from the pot and discard the rest. 

Add the butter and melt over medium heat. 

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

Add the sausage, ham, and half of the spice mix. 

Stir to coat the onion, ham, and sausage and cook, scraping the bottom of
the pot occasionally for about 10 minutes.

Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining
half of the spice mix. 

Cook, scraping the bottom of the pot occasionally for about 10 minutes.

Add the browned chicken and any accumulated juices in the bowl, the tomato
sauce or crushed tomatoes, and the tomato paste. 

Stir to combine and bring to a boil. 

Add the rice, stock, and bay leaves, stir to combine, and bring to a boil. 

Cover with a tightfitting lid, transfer to the oven, and bake for about 30

Remove the pot to a wire rack and let sit, covered, for 5 minutes. 

Remove and discard the bay leaves. 

Stir to evenly combine the jambalaya, taste, and season with salt as needed.

Sprinkle with the scallions and serve.    

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