Jambalaya Chili with Shrimp
Source of Recipe
D'Agostino, NYC
List of Ingredients
6 ounces kielbasa sausage, diced (turkey kielbasa may be substituted if desired) (see note)
1 cup chopped yellow onion
1 cup finely chopped fresh poblano chile or chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves
2 small bay leaves
2 cups canned chicken broth (not condensed)
1 quart water
6 ounces cooked lean, ham, diced
1 14-1/2-ounce can diced tomatoes, undrained
1/2 cup converted rice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 pound (1 cup) peeled cooked shrimp
2 tablespoons chopped fresh parsley
1 teaspoon hot pepper sauce or to taste
1 cup rinsed and drained canned light or dark red kidney beans (optional)
Recipe
Heat a dutch oven (preferably cast iron) over medium-high heat for 1 minute. Place sausage in dutch oven and brown. Using a slotted spoon, transfer sausage to a bowl. Add onion, chile, celery, and garlic to dutch oven and cook for 5 minutes or until onion is translucent. Add thyme and bay leaves and cook for 1 minute more. Add broth and 2 cups of the water and bring to a boil.
Reduce heat, cover tightly, and simmer for 45 minutes. Add ham, tomatoes and their liquid, rice, chili powder, cumin, paprika, cayenne, and remaining 2 cups water. Bring to a boil, reduce heat, cover tightly, and simmer for 20 minutes. Remove dutch oven from heat and stir in shrimp, parsley, hot sauce, and beans (if desired). Cover and let stand for 30 minutes to finish cooking. Flavors improve if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat before serving, sprinkled with additional hot sauce (if desired).
SUGGESTED GARNISH: Fresh parsley sprigs.
Cook's Note: This chili will be heart healthy if turkey kielbasa is substituted.
Yield
Makes about 8 cups without beans, 9 cups with beans
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