Chicken, Andouille and Sweet Pepper Jambalaya
Serves: 4 to 6
It is said the roots of jambalaya spring from a combination of cultures, as do so many dishes from this region. The theory is the word is formed from the French "jambon," which means ham, "ya," which is African for rice, and the commonly used term "a la" from the Acadian language.
- 2 to 3 tablespoons olive or high-heat oil Add to list
- 1 cup chopped onions Add to list
- 4 cloves garlic, chopped Add to list
- 1 cup chopped celery or celery root Add to list
- 1/2 cup chopped red bell peppers Add to list
- 1/4 cup chopped pasilla chiles or green peppers Add to list
- 3 tablespoons Creole Seasoning Add to list
- 2 boneless, skinless chicken breasts Add to list
- 1/2 pound thickly sliced Andouille or other smoked sausage Add to list
- 1 1/2 cups uncooked white basmati rice or other long-grain white rice Add to list
- 2 cups chicken broth or stock Add to list
- 1 (14-ounce) can fire roasted diced tomatoes (don't drain) Add to list
- 1/2 cup vegetable blend juice Add to list
- Hot sauce, to taste (the more the better!) Add to list
- Creole Sauce Add to list
Preheat oven to 400° F.
In a heavy, ovenproof pot, heat oil over medium-high heat and add onions and garlic. Cook for 2 minutes. Stir in celery, peppers, chiles and Creole Seasoning. Stir and cook for 2 to 3 minutes more or until vegetables begin to brown.
Add chicken and sausage and cook until chicken lightly browns. (It doesn't have to be done all the way through — that will happen in the oven.)
Add rice and stir to heat through. Pour in chicken broth, tomatoes, juice and hot sauce. Bring mixture to a boil, taste the stock for seasoning and adjust if necessary. Cover the pot and place in the oven for 30 minutes or until rice is tender.
Serve drizzled with Creole Sauce if desired.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 19, 2011.