Jambalaya
Submitted by lfarnen
New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis jambalaya goes all-in with a trinity of onions (red, white, and yellow) plus celery, sweet peppers, and an entire head of garlic pureed together for an intensely flavored base.
Chicken and boneless wings simmer with canned and sun-dried tomatoes, fresh bunches of basil, oregano, and thyme until the kitchen smells like the French Quarter.
Andouille sausage gets roasted separately to render out the grease (smart move), then joins the pot for a 30-minute simmer before shrimp dive in for their quick 5-minute cook.
Serve this boldly seasoned Creole masterpiece over rice and watch it disappear.
Chef Tips
- Don’t skip roasting the andouille, it prevents the jambalaya from becoming too greasy
- Use fresh herbs for this recipe, dried won’t give you the same vibrant flavor with these quantities
- Add shrimp last and cook just until pink to keep them tender and prevent rubberiness
Ingredients
Directions
Purée celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor.
Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder.
Cover and bring to a boil.
Reduce heat to medium an cook for about 35 minutes.
While the mixture cooks, thinly slice the andouille sausage and roast in 350℉ (180℃) F oven for about 15 minutes (this will render out a lot of the grease).
Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.
Add shrimp and cook for about 5 minutes.
Season with salt to taste.
Serve over rice.
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