Jammin' Jambalaya
Jammin' Jambalaya
Jamie Oliver
10
30 minutes
35 minutes
Creole
Entrees
This jambalaya is adapted from Jamie Oliver’s recipe in Jamie’s America, and it’s one I come back to often in my own kitchen.
The beauty of dishes like this is how much flavor comes from the seasoning. If you’re already cooking with Garlic Dust, you can swap it in for the salt, pepper, and cayenne to bring the whole pot together in a balanced way.
It’s one of my favorite ways to turn a classic recipe into something that tastes like home.
Ingredients
- 4 chicken thighs, skin-on & bone-in
- 4 chicken drumsticks, skin-on
- Kosher salt
- Ground black pepper
- Cayenne pepper
- Olive oil
- 3/4 lb smoked sausage (I use a mix of andouille and fresh chorizo, casing removed), cut into 1/2 inch slices
- 1 large onion, peeled and chopped
- 1 green and 1 red bell pepper, seeded and chopped
- 4 celery stalks, trimmed and chopped
- 4 fresh or 8 dried bay leaves
- 4 sprigs fresh thyme
- 6 cloves of garlic, peeled and sliced or 3 tsp jarred minced garlic
- 2 fresh chiles, seeded and minced
- 1 14oz can diced tomatoes
- 1 1/2 qts chicken broth plus 1 cup, preferably homemade
- 3 1/2 cups long grain rice
- 1 lb 16-20 count raw shrimp
Directions
Season chicken with salt, pepper, and a pinch of cayenne.
Heat 5 tbsp of oil in a large Dutch oven and brown the chicken and sausage over medium heat.
Once browned on all sides add onions, peppers, celery, bay leaves, thyme and a pinch of salt and pepper. Stir well and sauté for about 10 minutes (keep stirring).
Make sure the heat is high enough that you can tell its frying but not so high your burning things.
- Once the veggies are soft add garlic and chiles. Stir then add tomatoes and chicken broth.
- Raise the heat to bring to a boil.
- Once boiling, lower heat cover and simmer for 30 minutes.
- Check the chicken, once you're able to pull the meat from the bone easily the chicken is done.
- Remove the chicken bones and skin if you want. Add rice and stir.
- Cover again and cook for 15-20 minutes, until rice is cooked.
- Add shrimp. Use just enough of the extra cup of broth to make the jambalaya an oatmeal consistency.
- Cover and cook for another 3-4 minutes.
- Stir well and enjoy!