a great thick dish with double the meat.
Recipe adapted from Brennan’s in New Orleans
My oh my, what a great dish. Thick, meaty, and just enough sauce to hold everything together, this makes for a great Sunday dinner. Now you’re probably thinking it’s spicy because it’s “Jambalaya”, but don’t let that stop you. You can easily change up the sausages flavour for something more to your liking and switch out the cayenne for paprika. What’s also great is that you can cook this all up in one dish which makes clean up super easy, especially on a Sunday. Serve yourself up a bowl of greens before you dig in and you got yourself a great meal.
– 1/3 cup unsalted butter
– 1/2 cup white onions, chopped
– 1/3 cup green bell pepper, chopped
– 1/2 cup celery, chopped
– 1 TBS garlic, minced
– 1/2 half cup scallions, chopped
– 1 1/2 cups uncooked chicken, diced
– 1 1/2 Andouille (or other spicy smoked) sausage, sliced
– 2 cups fresh or canned whole tomatoes
– 1/2 cup tomato paste
– 1 cup chicken stock
– 1 bay leaf
– 1/2 tsp salt
– 1/4 tsp cayenne pepper
– 1 cup uncooked rice, rinsed
– Large ovenproof saucepan or Dutch oven
Preheat your oven to 350˚F.
Melt the butter in a large ovenproof saucepan or Dutch oven. I usually add in a piece or two of onion to test and see when the butter is hot enough. Once it’s ready, add in the onion, bell pepper, celery, and garlic and cook over medium high heat until tender.
Stir in the scallions, chicken, and sausage. Sauté the mixture for an additional 5 minutes so that all the flavours can combine, and then add the remaining ingredients, except the rice.
Reduce the heat and simmer for about 10 to 15 minutes. Stir in the rice and cover the pan. Place in the oven until the rice is tender, about 45 minutes. Check in occasionally during cooking to star the jambalaya. Fluff the cooked jambalaya with a fork, and remove the bay leaf. For some extra spice, serve this dish up with some Tabasco sauce. SPICY!
What are your favourite kinds of ways to add spice or heat to a dish? Share your spicy ways below in the comments.