Hubby found a Jambalaya recipe and then we tweaked it… Well, we transformed it! Makes a lot so be prepared to feed at least 8 people or freeze the rest!
2.5 lbs of chicken (thighs are preferred but a whole chicken or breast works to), medium dice
12-14 oz of andouille sausage (we used kielbasa), medium dice
4 oz pancetta (tasso, or other ham) cubed
3.5 C white rice (we use Basmati or Jasmine)
3.5 C broth (your fav is fine. We used chicken/beef)
1/3 C olive oil (lard, tallow or coconut)
1 TB unsalted butter
2 large onions, medium dice
2 large green bell peppers*, cored, seeded, and medium dice
3 medium celery stalks*, medium dice
1 jalapeño, cored, seeded, and finely chopped (or 2 whole habanero*)
3 medium garlic cloves, finely chopped
1 ts kosher salt, plus more as needed
14 oz tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 bay leaves*
3 springs of oregano*
3 springs of thyme (we used lemon thyme*)
1 ts black pepper
2 teaspoons ground cayenne pepper*
3/4 teaspoon paprika
1/8 teaspoon ground coriander*
1/8 teaspoon ground mustard
1/4 teaspoon ground cumin
2 medium scallions*, thinly sliced (optional garnish)
* = items from our garden <3 Method: 1. Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside. 2. Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place about one-third of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside. 3. Add the butter and melt over medium heat. Add the onions, sweet peppers scrape and celery scraping the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes. 4. Add the sausage, ham, and the mix of herbs and spices. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes. 5. Add the garlic and salt. Cook, scraping the bottom of the pot occasionally for 2-3 minutes then add the reserved chicken and any accumulated juices, the tomato sauce or crushed tomatoes, and the tomato paste. Stir to combine and bring to a boil. 6. Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Toss in whole habaneros on top, cover with a tight fitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 45 minutes. 7. Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.
Apparently the manslave and girl cub likes their Jambalaya refried to we made some of the left overs into patties for breakfast the next day!
Please let me know how you enjoy it!