Jambalaya

Look at the craftmanship of that pot

There are a billion different ways to make jambalaya. It is almost like chili in a sense because almost any ingredient could probably work.

That said, the highest quality andouille sausage is not optional.

Jambalaya

• 1 lb fresh andouille sausage sliced into thin rounds
• 4 chicken thighs skinned, deboned and cut into large chunks
• 1/2 lb shrimp or crawfish tails shelled and cleaned
• 1 green pepper chopped medium fine
• 1 onion diced fine
• 2 ribs celery diced fine
• 2-4 jalapenos minced
• 3 tbsp chopped fresh thyme
• 2 tbsp chopped fresh parsley
• 2 cups long grain white rice
• 3 cups chicken broth
• 1 cup dry white wine
• 1 24 ounce can whole tomatoes crushed by hand
• Salt/pepper

Season chicken with salt, pepper and Old Bay. In a large stock pot melt two tablespoons butter with one tablespoon olive oil over medium heat. Brown sausage and chicken. Remove meat turn heat to medium low and saute onion until soft, scraping up any bits stuck to the bottom of pot. Add celery, green pepper and jalapenos and cook until the onion begins to brown, about 5 minutes. Add rice and stir to coat well in fat.Throw in time. Turn heat to high and add wine. Deglaze pan and cook until evaporated. Do not burn rice. Add tomatoes and cook until reduced by half. Add meat and any juice. Add chicken stock, bring to a boil then turn heat down to a very low simmer and cover. Cook for 15 minutes then add seafood and stir well. Cover and cook another 10 -15 minutes until rice is done. Add parsley and mix well. Take pan off heat and let sit for 15 minutes then fluff with a fork and serve with more hot sauce and bread.