I came to this deliciousness by searching ingredients that I had in my fridge that needed to be used. This is my favorite way of discovering new things to cook while being my thrifty Mennonite self.
I served the jambalaya on top of sautéed kale. The kale really helped balance all the flavors and heaviness out, especially because I made the jambalaya super spicy.
Here's the real recipe from Chow. My modifications are below.
INGREDIENTS
For the spice mix: (I leaned on the heavy side with all these spices)
- 2 teaspoons cayenne pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1/4 teaspoon ground mustard
- Pinch celery salt
- 2 boneless, skinless chicken breasts, cut into 2-inch pieces
- A good glug of olive oil
- 1 tablespoon butter
- 2 large yellow onions, medium dice
- 2 andouille sausages, medium dice
- 4 bacon slices, medium dice
- 3-4 medium peppers, multi-colored and multi-spiciness, medium dice
- 3-4 celery stalks, medium dice
- 1 jalapeño finely chopped
- 3-4 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1 (14.5-ounce) can tomato sauce or crushed tomatoes (I used fresh tomatoes, and a larger quantity)
- 1 handful sun dried tomatoes, soaked in boiling water til soft
- 2 cups basmati rice
- 3 cups low-sodium chicken stock or broth
- 2 bay leaves
- 2 medium scallions, thinly sliced (white and light green parts only)
INSTRUCTIONS
For the spice mix:
Place all of the ingredients in a small bowl and stir to combine; set aside.
For the jambalaya:
Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken dry with paper towels and set aside.
Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Set aside.
Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.
Add the sausage, bacon, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.
Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.
Add the rice and toast a few minutes.
In a food processor, blend the fresh/canned tomatoes and sundried tomatoes in their soaking water until just slightly chunky but mostly smooth. Add to the pot.
Add the reserved chicken and any accumulated juices. Stir to combine and bring to a boil. Add the stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tight-fitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.
Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.
