Jambalaya
INGREDIENTS
1/2 lb andouille, cut into half moons
12 oz chicken thighs, skin-on
1 cup onion, finely diced
1/2 cup green bell pepper, finely diced
1/2 cup celery, finely diced
1/2 tbsp garlic, minced
as needed canola oil
1 1/4 cup rice
4 oz canned diced tomato
2 1/2 cup chicken stock, hot
1 ea bay leaves
1 tsp dried thyme
1 tbsp smoked paprika
1 tsp cayenne
pinch red pepper flakes
1/4 cup green onion, thinly sliced
2 tbsp parsley, finely chopped
Directions
In a large,heavy bottomed rondeaux, brown andouille with a little oil to avoid burning.
Remove browned sausage and set aside.
Pat chicken thighs with a paper towel to remove excess moisture, season with salt and pepper.
Sear, skin-side down, until GBD. Work in batched to avoid over crowding.
Place browned chicken on a separate sheet tray and hold to the side.
*The chicken is still raw at this point, so be aware of cross-contamination.
Add trinity and sweat until completely tender, stirring often to release fond from the bottom.
Season with a little salt to help draw out moisture from the vegetables.
When trinity is cooked, add garlic and cook until fragrant -about 30 seconds.
Add rice and toast gently. You may need to add more oil if the rondeaux looks dry.
Stir regularly to ensure an even toasting of the rice.
Add the diced tomatoes and slowly start to incorporate the hot chicken stock.
Once all of the stock has been added, stir the andouille and dry spices.
Nestle chicken thighs into the rice mixture, making sure they are covered by the rice-stock mixture.
Bring to a boil, reduce to a very low simmer.
Cover with a cartouche and foil.
After 15 minutes, check that rice isn't sticking to the bottom and that the heat isn't too high.
Recover and continue to cook until rice is tender, about 20 minutes.
When the rice is nearly finished, remove the chicken thighs to a cutting board.
Remove skins, and shred chicken.
Stir in the shredded chicken, half the green onion and all of the parsley.
Taste and adjust seasoning.
Garnish with remaining green onion.
