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JAMBALAYA with CHICKEN and ANDOUILLE SAUSAGE

© Confident Cook 2010
 
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Ingredients:
2 Tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 links andouille sausage, chopped into small rounds or pieces
2 large, uncooked, chicken breasts, or 4 thighs, cut into 1/2 inch cubes
salt
pepper
cayenne pepper
2 teaspoons dried thyme
2 cloves garlic, minced
2 Tablespoons tomato paste
2 cups uncooked white rice
4 1/2 cups broth or water (or a combination of the two)
1 cup chopped green onions (for garnish)

Directions:
Chop the onion, bell pepper, celery, garlic, sausage and chicken. Measure the liquid. Measure the rice.

 
Heat a large, deep, heavy Dutch oven over medium-high heat, add the oil. After the oil is hot, add the trinity: onions, bell pepper and celery. Sprinkle a little salt to help the vegetables release their liquid. Stir and turn the heat down to medium-low. Stir every few minutes and let the vegetables caramelize. This takes about 20 minutes. Add the minced garlic and stir.
 

For the Andouille Sausage, if you prefer round pieces, just leave them that way, or continue cutting for smaller pieces.

 
After the vegetables have caramelized, add the sausage and stir. Cook for 5-10 minutes, until the meat is heated through.
 
For the chicken, be sure to use a separate cutting board and trim away any excess fat and gristle.
 
Heat a separate pan on high, pour in the dry rice and let it toast for about 3-5 minutes. Stir to prevent burning. You will see the grains of rice turn whiter as they heat up and they appear to puff up a little.

Add the rice to the big pot and stir thoroughly. Pour in the liquid, the tomato paste, add a bay leaf and stir.
 
Cover with a well-fitting lid and reduce heat to low. Let it cook for 25-30 minutes or until the rice is tender and the liquid has been absorbed.
Turn off the heat, remove the pot from the stove and let it stand for a few minutes with the lid on. When you remove the lid, it should look moist but not soupy. Remove the bay leaf. Chop the green onions. Serve the Jambalaya hot and sprinkle the onions on top.