(8 Servings – passed to me from a financial advisor born and raised in New Orleans)
6 chicken thighs
1/4 cup olive oil
2 cups diced onions, chopped
2 cups diced green peppers, chopped
1/2 cup celery, finely chopped
4 cloves garlic, chopped
1 lb. Andouille or smoke sausage (Aidel’s or Chorizo works good) – sliced and 1/2 mooned 1/4 slices.
1 Tbsp. butter
1 16oz chopped tomatoes w/garlic and herbs.
5 cups chicken broth/stock
3 bay leaves
1 tsp. thyme
1 tsp. basil
1 tsp cayenne pepper (or more, if you so desire)
2 1/2 tbsp paprika
1 tsp. salt
1/8 tsp. cloves
1/8 tsp. allspice
3 1/2 cups long grain rice or brown rice
1 cup parsley, chopped
1 cup green onions, chopped
(If using) 1 pound large shrimp, peeled, and deveined
Directions
Large dutch oven, cast iron pot, or soup type pot.
Salt and pepper chicken both sides. Brown chicken for 3-4 minutes each side, remove and let cool on a plate. Dice up after cooled.
Add the onions, celery, bell pepper, and garlic, and sauté slowly – 5 minutes.
Slice the sausage, add butter, and sauté over low heat for about 2 minutes.
Stir in the tomatoes, bay leaves, thyme, basil, cloves, allspice, rice and chicken stock. Bring to a boil. Reduce the heat to simmer. Follow instructions on package of rice.
During the last 5 minutes of cooking add the green onions and chopped parsley.
If adding shrimp…(right before the 10 minute wait period is up on the rice), season shrimp with salt, black pepper, and cayenne pepper to taste. Heat a skillet to medium high heat. Add 1/4 cup olive oil and shrimp. Cook on 1 side 2 minutes without moving them. When they start to look opaque and curl, take them off and add the shrimp and all the oil and juices into the jambalaya pot. Wait 5 minutes and serve.
