How Drew makes jambalaya

creole-jambalaya.markdown

Creole Jambalaya

This is how Drew makes jambalaya.

Ingredients

• 2 tbsp. olive oil
• 3 lbs. chicken pieces (I use bone-in thighs)
• 1 cup all-purpose flour
• 1 lb. andouille sausage, sliced
• 4 medium bell peppers, chopped
• 4 large celery stalks, chopped
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp. dried oregano
• 2 tbsp. dried parsley
• 1 tbsp. paprika
• 1 tbsp. Tabasco hot sauce
• 3 cups uncooked long-grain rice
• 1 large can stewed tomatoes
• 3 cups chicken or seafood stock (a mix is best)
• 2 lbs. shrimp
• coarse salt, to taste

Directions

1. Heat the olive oil in a dutch oven to just under its smoke point (medium or medium-high heat)
2. Dredge chicken in flour
3. Fry chicken in the oil about 3 minutes per side, or until brown and crisp
4. Remove chicken and reserve for later use
5. Fry sliced andouille about two minutes per side, until just crisp
6. Remove andouille and reserve for later
7. Lower temperature to medium-low
8. Add bell pepper, celery, and onion to pot and cook in oil about 5 minutes, until onion is soft and turning clear
9. Add garlic and cook about one minute, until it just starts to change color (to golden-brown)
10. Add spices and rice to pot and cook in oil for a few minutes, until rice starts to change color
11. Add the reserved chicken, the reserved andouille, the tomatoes, and their liquid, and the stock to the pot
12. Increase heat and bring to a boil
13. Stir the pot's contents well
14. Reduce heat and simmer until rice is cooked, about 15 minutes, stirring occasionally (add more stock if needed, but be careful or you'll end up with soup and not jambalaya)
15. Add shrimp and cook until done, about 4 minutes
16. Taste the pot; add salt as needed (you must do this at the end, because the salt in the sausage varies)