Jambalaya
- 4 tbsp rendered bacon fat or vegetable oil
- 4 skinless and boneless chicken thighs, cut into bite-sized pieces
- 8 oz (225g) andouille or kielbasa sausage, thickly sliced
- 1 onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 celery stalk, thinly sliced
- 2 garlic cloves, finely chopped
- 1 fresh hot red chile, seeded and chopped
- 1¾ cups long grain rice
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- 2 bay leaves
- Pinch of sugar
- Freshly ground black pepper
- 2½ cups chicken or vegetable stock
- One 14.5 oz (411g) can chopped tomatoes
- 1 tsp Worcestershire sauce
- 12 large shrimp, peeled and deveined
- Chopped parsley, to garnish
- Hot red pepper sauce, to serve
- Large flameproof casserole
- Produce
- Bay leaves (2)
- Celery stalk (1)
- Green bell pepper (1)
- Onion (1)
- Parsley (1)
- Red bell pepper (1)
- Red chile, fresh hot (1)
- Thyme, dried (2 tsp)
- Tomatoes (1 14.5 oz (411g) can)
- Seafood
- Shrimp, large (12)
- Meat
- Andouille or kielbasa sausage (8 oz)
- Chicken thighs, skinless and boneless (4)
- Canned Goods
- Chicken or vegetable stock (2 1/2 cups)
- Tomato paste (2 tbsp)
- Condiments
- Red pepper sauce, Hot (1)
- Worcestershire sauce (1 tsp)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne pepper (1/4 tsp)
- Garlic cloves (2)
- Paprika, sweet (1/2 tsp)
- Rendered bacon fat or vegetable oil (4 tbsp)
- Salt (1 tsp)
- Sugar (1 Pinch)
- Pasta & Grains
- Rice, long grain (1 3/4 cups)
- Frozen
- Flameproof casserole, Large (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published May 6, 2012 (9 months ago).
213 people saved this recipe.
