3 T of The Olive Bin's Chipotle Olive Oil
1 lb boneless, skinless chicken thighs
Kosher salt and black pepper
3/4 lb andouille sausage, sliced into rounds
1 yellow onion, chopped
1 large green bell pepper, cored and chopped
3 celery ribs, chopped
1 jalapeno, cored and chopped
6 garlic cloves, minced
1 T tomato paste
1 T of the Olive Bin's Red Wine Vinegar
1 T hot sauce (Louisiana style works best)
2 tsp fresh thyme, chopped (or 1 tsp dried)
1/2 tsp ground cayenne
1/2 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1 28 oz can of whole tomatoes, crushed, liquid reserved
2 c chicken stock
2 bay leaves
2 c long-grain rice
1 lb large shrimp, peeled and deveined
Authentic Jambalaya
Ingredients
Number Of Servings: 8
Directions
1. Pre-heat oven to 350 degrees F.
2. Season chicken with salt and pepper.
3. In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon of The Olive Bin's Chipotle Oil over medium high heat.
4. Add the chicken pieces and saute until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
5. Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
6. Add the sausage and cooked until starting to brown, about 4 to 5 minutes.
7. Add the onion, bell pepper, celery, jalapeño and garlic. Sauté until soft, about 5 minutes.
8. Add the tomato paste, vinegar and hot sauce and stir to combine, about 1 minute.
9. Add the thyme, cayenne, garlic powder, chili powder and a healthy pinch of salt and pepper. Cook until aromatic, about 2 minutes.
10. Stir in the tomatoes, reserved tomato liquid, stock, bay leaves, and then rice.
11. Cover and cook in the oven until the rice is nice and tender, about 45 minutes.
12. Remove from the oven and stir in the shrimp and cooked chicken.
13. Return to the oven (covered) for 5 minutes. Remove from oven and let stand for 15 minutes.
14. Stir with wooden spoon and then plate into warmed bowls and serve at once.
15. Serve with additional hot sauce.
Additional Info
Recipe adapted from howtofeedaloon.com
