With goodly amounts of Spanish, French,
Creole, and Cajun flavors, this jambalaya is a
delectably hybrid Louisiana rice dish and
one of the most satisfying one-pot meals around.
Serve with a simple green salad and pass the hot sauce.
Ingredients:
4 tablespoons vegetable oil
6 large cloves garlic, 4 crushed, 2 finely chopped
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 1/2 to 3 pounds chicken thighs (about 8 pieces),
trimmed of excess fat
Kosher salt
3/4 pound andouille sausage, sliced 1/4 inch thick
2 onions, chopped
1/2 large green bell pepper, seeds and ribs removed, chopped
2 large bay leaves or 1 bouquet garni
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 cups long-grain rice
3 cups chicken stock or broth
1/2 teaspoon freshly ground black pepper
3 scallions, thinly sliced into rounds
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
Louisiana-style hot sauce for passing at the table
Directions:
Combine 2 tablespoons of the oil with the crushed garlic,
cayenne, and paprika in a large bowl and
toss well with the chicken pieces to coat.
Cover and set aside to marinate for 15 minutes
or up to 2 hours at room temperature,
tossing once or twice during this time.
Spread the chicken out on a plate,
(discarding the garlic)
and salt generously on both sides. Reserve.
Heat the remaining 2 tablespoons oil over medium-high heat
in a 10- to 12-quart heavy pot. When the oil shimmers,
add the sausage and cook until lightly
browned on both sides, 2 to 3 minutes.
Using a slotted spoon, remove to a small bowl,
leaving the fat in the pot.
Working in batches, if necessary,
add the chicken and cook for 2 minutes.
Reduce the heat to medium and continue
cooking until deep golden brown
on the first side, 8 to 10 minutes.
Turn and cook until lightly browned
on the second side, about 6 minutes more.
Transfer the chicken to a plate and reserve.
Spoon off all but 4 tablespoons of fat
in the pot and add the onions, green pepper, and bay leaves.
Using a spatula and the moisture given off by the vegetables,
scrape up any browned bits stuck to the bottom of the pot.
Cook, stirring occasionally, until the vegetables
are very soft and golden at the edges, 15 to 20 minutes.
Reduce the heat if they threaten to burn.
Stir in the chopped garlic and the thyme
and cook for 2 minutes more.
Increase the heat to medium-high and stir in the rice.
Cook, stirring regularly until the
rice is lightly toasted, about 3 minutes.
Add the stock, black pepper, and 1 teaspoon salt
(a bit more if your broth is unsalted)
and again scrape up any browned bits on the bottom of the pot.
Add the reserved chicken and any liquid on the plate
and arrange the reserved sausage between the chicken pieces.
Bring to a simmer, cover tightly, and reduce the heat
so the broth is gently simmering.
Cook until the broth is almost completely
absorbed and the rice is just tender, about 25 minutes.
Let the jambalaya stand off the heat, covered,
for 5 to 10 minutes and then gently stir
in the scallions and parsley.
Serve, passing hot sauce at the table.
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