We love jambalaya. We liked the song by Hank Williams, and we love the food. Kosher jambalaya is a gift! Here is a recipe that uses our favorite sausage- kosher Andouille.
Chicken and Andouille Jambalaya
1 tablespoon canola oil
1 tablespoon unsalted margarine
1/2 pound chopped andouille sausage
2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces
1 tablespoon homemade or purchased Creole seasoning (see note below)
1 Vidalia onion, chopped
1 rib celery, chopped
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice
1 (4-ounce) can tomato sauce
2 1/2 cups homemade chicken stock or reduced-sodium broth
Coarse salt and freshly ground pepper
In a large, ovenproof skillet, heat the oil and butter over high heat
until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.
Heat oven to 350 degrees. Add the onion, celery and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil.
Return the chicken and sausage to the skillet and stir to combine. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.
Makes 6 servings.
Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.