Chef Jamie's Jambalaya - WSMV News 4

Chef Jamie's Jambalaya

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2 lb. chicken thighs and / or breasts* cut bite size (approximately 1" cube).
2 lb. Andouille sausage, sliced approximately ¼".  If Andouille is not available you can substitute Smoked Sausage, adjust cayene to compensate.
3 cups Long grain white rice.
4.5 - 5 cups chicken stock - store bought such as Kitchen Basics or Kirkland is fine.
1 - large Green Bell Pepper, cut in large dice.
1 - large Red Bell Pepper, cut in large dice.
1 stalk celery diced - optional.
2 Yellow onion, cut in large dice.
4 - 6 cloves garlic, peeled and sliced thin.
1 bunch Flat Leaf (Italian) parsley coarse chopped, divided.
1 bunch Scallions, green part only - coarsely chopped - optional.
1 - TBS. Cayenne pepper.**
1 - tsp. Smoked Paprika**
Coarse Kosher Salt
Extra Virgin olive oil

1.     Season chicken liberally with salt / cayenne).
2.    Heat large pot/dutch oven, add oil to cover bottom of pan(heat oil until barely smoking).  Add sausage and sauté without moving or turning until dark brown. Remove from pan.
3.    Add more oil if needed.  Add chicken and sauté without moving or turning until dark brown - and remove from pan.
4.    Add onion, bell pepper, celery, garlic and 1/2 of the parsley, season with salt and sauté until slightly caramelized.
5.    Add rice, season with salt and sauté until lightly toasted (think risotto).
6.    Add small amount of stock to deglaze pot - scraping up all the Sucs (yum yum's).  
7.    Add chicken and sausage along with any accumulated juices and stir well to combine.  
8.    Add remaining stock, reserved parsley and bring to a full boil.  Stir to combine thoroughly.
9.    Taste for seasoning, and adjust as needed.  Cover tightly and lower heat to simmer.  Cook until liquid is absorbed and rice is light and fluffy, approximately 25 - 30 minutes.    It is extremely important that during cooking DON'T TAKE THE LID OFF!!!
10.    When rice is cooked remove from heat and let rest - still covered, for 15 minutes.  
11.    Serve garnished with scallions, and Crystal*** hot sauce on the side.

 * You can use boneless / skinless chicken, however chicken has far more flavor when cooked on the bone and with skin on.  You can remove bone(s) and skin prior to service.
** These items can be replaced by using a spice blend such as Chef Jamie's Fundamentals, or Chef Emeril Lagasse's Essence.
*** You can use any hot sauce (if desired), but I find Crystal to have the best balance of heat vs. flavor.

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