Friday, December 18, 2009
ingredients heavily adapted from Rachael Ray (50% changed), though I kept her method entirely intact
Cooked rice, enough for 4 servings
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
12 ounces precooked andouille, cut into bite-sized pieces
1 medium red onion, diced
1 red bell pepper, diced
1 fresh bay leaf
1/2 teaspoon or so Louisiana hot sauce
1 teaspoon cayenne pepper
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can petite diced tomatoes
1 1/2 cups homemade chicken stock
1 teaspoon cumin
1 rounded teaspoon ancho chili powder
A pinch each of marjoram, thyme, oregano, basil, rosemary and sage (or a teaspoon poultry seasoning)
1 teaspoon Worcestershire sauce
Kosher salt and fresh ground black pepper
Chopped scallions, for garnish
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Place chicken in hot oil and butter and brown for 3 minutes. Add sausage and cook 2 minutes more. Add onion, bell pepper, bay leaf, Louisiana hot sauce and cayenne.
Saute 5 minutes, then sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and stock and season with cumin, ancho chili powder, herbs, and Worcestershire. Bring liquids to a boil. Simmer for 5 minutes, then remove pot from heat. Scoop rice into individual bowls and ladle jambalaya on top. Sprinkle dishes with salt, pepper and chopped scallions.
This dish is kind of special for us because it was the first meal I cooked after I stopped blogging in July. I used whatever I had on hand to make the recipe "mine" and I was so relaxed in the kitchen that night, it was ridiculous. I've made it probably 10 times since and it has become far and away our favorite weeknight meal. It's seriously tasty, fast and easy to make and provides us leftovers for a great lunch the next day.