Serious Eats - seriouseats.com

Jambalaya

Posted by Jenn Sit, January 30, 2008 at 11:00 AM

Jambalaya

adapted from Maryana Vollstedt's The Big Book of Casseroles

- makes six servings -

Ingredients

1 to 1 1/2 tablespoons olive oil
1 pound chicken breasts
1 pound Andouille sausage
1 cup chopped onion
4 cloves garlic, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 cup long-grain white rice
1 large can (28 ounces) whole tomatoes, chopped, juice from can included
1 cup chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 bay leaf
Freshly ground pepper and salt to taste
Your favorite hot sauce to taste (I like Cholula in this recipe)
Chopped fresh parsley

Procedure

Preheat oven to 350 degrees. In a Dutch oven over medium heat, warm 1 tablespoon oil. Add sausage and chicken until cooked through and slightly browned. Remove to a plate. Add onion, garlic, and green pepper and saute until tender in a little more oil. Stir in rice, tomatoes, stock, Worcestershire sauce, hot sauce, and seasonings. Return meats to pan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes. (The dish may be made ahead up to this point and refrigerated, but bring to room temperature before baking and allow an extra 15 minutes in the oven.)

Cover the casserole and bake 35 minutes. Remove bay leaf and discard. Sprinkle with parsley and serve.

Post a Comment Favorite this!  (0)

Tags: chicken, potluck, rice, sausages, Southern food