Whitney Ray :: Recipes :: Creole Jambalaya

This recipe works well for a large dinner, but is even better when reheated for lunch the next day. And the day after that. If you don't feel like peeling shrimp (I usually don't), buy the shelled ones and ask for some shells at the counter. There are a few steps here, but the techniques are simple and worth the time.

Yield: 8
Prep time: 30 Minutes
Cook Time: 1 Hour
Course: Main Dishes

Ingredients:

• 2 28-oz cans peeled San Marzano tomatoes
• 2 cups long grain white rice
• 1 pound peeled shrimp, shells reserved
• 6 cloves garlic, finely sliced
• 2 ribs celery, sliced
• 2 spanish onions, finely diced
• 2 poblano (or bell) peppers, finely diced
• 8 chicken thighs
• 1 pound andouille sausage or kielbasa, sliced
• 1 16-oz can good chicken stock
• 1 tbsp cayenne pepper
• 2 bay leaves
• 1 tsp cajun seasoning
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• olive oil

Instructions:

In a small saucepan, bring stock and shrimp shells to a boil. Reduce heat to low and cover.

In a large dutch oven or heavy pot, brown sliced sausage in 1tbsp of olive oil, for 2-3 minutes on each side, over medium-high heat. Remove to a plate.

Season chicken thighs with salt and pepper, then brown over medium high heat, moving infrequently to keep skin from sticking. Once skin is crisp and golden (around 8-10 minutes), remove to plate with sausage.

Add some more olive oil, followed by onions, celery and peppers, cook for about 6 minutes, stirring often, scraping browned fat from pan, then reduce heat to medium and add sliced garlic, cooking for 4 additional minutes.

Add rice, stirring often for about 1 minute. Add bay leaves, cayenne, creole seasoning, salt and pepper. Mix well. Strain shrimp shells from stock, and add stock to pan. Add the two cans of tomatoes, crushing with hands into pot.  Add chicken and sausage, bring to a boil. Stir well, cover, reduce heat to medium low.

Cook for 25 minutes stirring once halfway through to check for sticking.

Add shrimp, stir, cover for 5 additional minutes.

Remove from heat, uncover. Fluff with fork, allow to rest for 5 minutes.

Serve with plenty of garlic bread and hot sauce.