Jambalaya

The chicken in this recipe can replaced with shrimp for a nice change of pace. I can't take complete credit for this, since the concepts came from a number of different recipes, but at least it is my own combination.

Ingredients for the Chicken Rub

• 1 tsp salt
• 2 tsp black pepper
• 2 tsp cayenne pepper
• 2 tsp paprika

Ingredients for the Dish

• 1 lb boneless and skinless chicken thighs, cubed
• 1 lb andouille sausage, sliced along the bias
• 2 onions, chopped
• 2 bell peppers, chopped
• 6 cloves garlic, minced
• 5 ribs celery, chopped
• 4 large tomatoes, diced
• 2 scallions, chopped
• 12 oz tomato paste
• 8 cups chicken broth (make your own if you can)
• 1 tsp crushed red pepper
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp oregano
• 1 tsp thyme
• ½ tsp salt
• 2 bay leaves
• 4 cups long grain white rice, uncooked

To Prepare

1. In a large bowl mix the rub ingredients together, toss with the chicken, let sit for a few minutes
1. In a frying pan, sauté the chicken (in its own fat) until brown; drain the fat and set aside
2. In the same frying pan, sauté the andouille (in its own fat) until brown; set aside
3. In a large pot, use the andouille fat to sauté the onions, garlic, bell pepper, and celery until the onions begin to turn translucent
4. Add the tomato paste to the same pot and let it brown a little
5. Add 2 cups of the chicken broth to the pot and stir until smooth
6. Add the seasonings and tomatoes to the pot
7. Cook over low-medium heat for about 10 minutes
8. Add the meat and cook another 10 minutes
9. Add the remaining broth and stir in the rice
10. Cover and simmer for about 20-25 minutes (or until the rice is fully cooked)
11. Remove the cover, reduce the heat to low, and let the sauce thicken while stirring frequently (about 10 minutes)

To Serve

Scoop into bowls and garnish with scallions. A loaf of french bread makes a great accompaniment.