Easy Jambalaya
I've got to admit: this was a HARD one to categorize! But because it uses 3 pounds of chicken thighs, I opted for poultry. Don't know how authentic it is: I'm from New England, and about as qualified to post a jambalaya recipe as someone from Louisiana is to post a New England clam chowder (chowdah!) recipe. Nevertheless, I LIKE this one and wanted to share it.
2 Tbsp. butter
2 Tbsp. vegetable oil
3 lbs. chicken thighs
1 cup long grain rice
1 cup minced onions
1 cup minced green bell peppers
2 cups minced celery
1 Tbsp. minced garlic
1/2 lb. smoked summer sausage, sliced into 1/4-inch rounds
2 cups beef broth
1 to 6 tsp. chili powder (to taste)
1 tsp. salt
1/4 tsp. cayenne pepper, or more to taste
1/4 tsp. ground thyme
2 Tbsp. minced parsley
Combine butter and oil in a Dutch oven over a moderate flame. Add chicken and brown on all sides. Remove chicken and set aside. Add rice. Heat and stir until golden.
Add onions, bell peppers, celery, garlic, and sausage. Stir in broth, chili powder, salt, cayenne, and thyme. Top with chicken. Cover and simmer for 35-40 minutes, stirring often. Serve hot
Submitted by: Cooking Compass
Yield: serves 6
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