Serves 8 as a main-dish meal
Ingredients
- 1 lb andouille sausage, sliced
- 2 lb boneless skinless chicken thighs, cut into small pieces
- 2 medium onions, chopped
- 1 large or 2 small green pepper, seeded and chopped
- 2 cloves garlic, pressed or chopped
- 1 large (28 oz) can diced tomatoes with juice
- 5 cups low-sodium chicken broth (add another cup more if you like your jambalaya soupy)
- 1 pound cooked shrimp
- 3 cups UNcooked long grain rice
- 1 cup shrimp stock or clam juice
- salt and pepper to taste
In a large pot (a Dutch oven is good) brown the andouille until cooked. Remove from pot and set aside. Drain all but a little fat. (Leave maybe 1 tablespoon.)
Brown the chicken thighs in the reserved fat. Remove from pot and set aside with the andouille. If there is more than tablespoon of fat, drain all but 1 tablespoon.
Put the onion and green pepper in the pot with a little salt. Sweat until onion is translucent. Add garlic and cook one minute more.
Add rice and stir until coated.
Add tomatoes and all liquid ingredients. Bring to a boil. Add the chicken. Reduce heat to barely simmering and cover. Simmer for 30-40 minutes. Resist the urge to look in the first 30 minutes! If it smells like it is burning, reduce heat a little more.
Check seasonings and adjust as needed. Add andouille and shrimp and set aside for a few minutes. Residual heat will warm the shrimp.
Serve in bowls with hot sauce if desired.