There are endless variations to jambalaya... shrimp, crab, boudin, andouille, chicken, duck... heck, even alligator. One of the biggest variations is whether you make it "red", which is Creole style, by adding tomato, or brown, which is more Cajun, by simply using the stock. I prefer the red, but you can't go wrong either way. A critical step is to make sure you have appropriate music playing while you prepare the dish... i'd recommend Professor Longhair's "Rock & Roll Gumbo", but the Neville Brothers "Yellow Moon" would be fine as well. —saenyc
8 or more
boneless chicken thighs, diced
medium shrimp, peeled and deveined
andouille, sliced (can substitute smoked sausage if necessary)
bell pepper, chopped
large onion, chopped
stalks celery, chopped
6 oz. cans tomato paste
28 oz can of tomatoes (diced)
stock (i like to mix chicken and beef, but it's up to you)
creole seasoning (see below or use something like Tony Chachere's or Emeril's)
long-grain white rice
fresh Italian parsley, minced
In This Recipe
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.