jambalaya

jambalaya. i’ve never made jambalaya. i equated it with a casserole dish. something i am normally not fond of. i found this recipe on myneworleans.com and thought i’d give it a try. instead of the traditional pork andouille, i used turkey andouille from whole foods. it was spicy enough that i did not have to use cayenne. and, it contains enough fat that you do not have to use any oil to brown the sausage or the onions. just throw the sausage in a dry sauté pan and enough oil will emerge to sauté the onions and the rest of the ingredients. i truly would not recommend using any oil, the final dish has enough. i used chicken thighs. dark meat stays moist and has more flavor and it’s cheaper. and really cheap if you debone the thighs yourself. i did. you'll need a sharp knife. in a mere 25 minutes, you’ll be ready to eat. this is a spicy, flavorful dish, not to mention, damn easy. aiyee.

Chicken-and-Sausage Jambalaya
Category:
Jambalaya
Cusine:
Creole
Number of Servings:
Serves 4

you'll need:
1 tablespoon olive oil (did not use)
1/2 pound smoked hot sausage, sliced (used turkey andouille)
1 medium onion, diced
1/2 pound chicken, cubed (used thighs and deboned myself)
1/2 teaspoon Creole seasoning (i used Slap Ya Mama)
2 cloves garlic, minced
1 rib celery, diced (used 2)
1 bell pepper, diced
2 cups beef broth
1/4 teaspoon whole thyme
1 cup raw rice

you'll do: 

Prep your ingredients first. Heat oil in a heavy pot, (i didn't use any oil! i browned my sausage in a dry pot) add sausage, and cook on medium heat, stirring occasionally, until browned. Add onion, and brown. Add chicken and Creole seasoning, and cook, stirring occasionally, until chicken browns. Add garlic, celery, bell pepper, broth and thyme, and bring to a boil. Add rice, cover, reduce heat, and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 20 to 25 minutes.