Jammin' Jambalaya
Jammin' Jambalaya
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Creole
Author:
Jamie Oliver
Servings
10
Prep Time
30 minutes
Cook Time
35 minutes
This is adapted from Jamie Oliver's Recipe from his cookbook Jamie's America. It's one of my favorites!
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!