Looking for an economical, quick and "fool proof" recipe to impress? Look no further! Serve this jambalaya up with your favorite cornbread, garlic bread, or dinner rolls. Enjoy!
- 2 T. Canola or Olive Oil, divided
- ½ cup each chopped celery, green pepper and onion
- 2 cloves garlic, minced
- 1 pound skinless boneless chicken thighs, trimmed of fat
- 1 or 2 tsp. seasoned salt or Terry’s Twisty seasoning (recipe below) to sprinkle on chicken
- ¼ tsp. black pepper, if desired, to sprinkle on chicken
- 7 ounces any variety of smoked sausage, beef, chicken etc., cut in ½ inch slices
- 1-14.5 oz. can chopped tomatoes
- 3 c. Kitchen Basics © Chicken Stock, or half chicken and half beef stock, regular or low sodium
- 1 tsp. hot sauce, or more or less to taste
- 1 T. worchestire sauce
- 1 bay leaf
- ¾ cup white rice
- Optional: ¼ pound shrimp, tails removed, shelled, deveined, cut in bite sized pieces
- 4 T mild, Hungarian paprika, NOT hot, make sure to read the package!
- 4 T salt (less if you prefer lower sodium content)
- 4 T garlic powder
- 4 tsps. black pepper
- 2 tsp. cayenne pepper
- 4 tsp. dried marjoram
- 2 T dried oregano
- 2 T dried thyme
- Measure out all ingredients in a medium sized bowl. Stir well. Transfer spice mixture into a tightly sealed container. Makes about one cup.
- Use this delicious combination in Terry’s Chicken Marsala & Jambalaya recipes and great to sprinkle on just about any dish that you want a bit of extra flavor!
- Have vegetables, chicken and sausage prepped and ready to go before starting the dish. This will help the flow of your cooking and the results of your end product greatly!
- Heat 1 T. of oil in 4 or 5 quart pot over medium high heat, until shimmering. Place celery, green pepper and onion in stock pot. Cook and stir often until they begin to soften. This will take at least 5-7 minutes. After they have softened, stir in garlic for no more than 45 seconds, you do not want it to burn! Add tomatoes, chicken stock, hot sauce, worchestire sauce and bay leaf. Bring to a low boil and simmer for 10 minutes.
- While you are sauteing the vegetables, heat other 1 T. of oil in 12 inch skillet, over medium high heat. Pat chicken thighs dry with paper toweling and season with seasoned salt and pepper. Brown chicken thighs on both sides; remove, and add to vegetable mixture at the same time you are adding the rice.
- Add chicken and rice to stock pot and cook uncovered for 12 minutes on a low boil, stirring frequently, until chicken is no longer pink and rice is almost done. Remove chicken thighs and chop chicken into bite sized pieces and return to pot.
- After removing chicken from skillet, and while chicken and rice are cooking in stockpot,, add sliced smoked sausage to the same skillet and stir frequently until lightly browned. Remove from burner, and keep warm. Add smoked sausage to stock pot and cook uncovered, for another 2 minutes, checking to be sure rice is done and jambalaya has enough seasoning. If you like things spicier add more hot sauce, black or cayenne pepper.
- Optional: ¼ pound thawed, drained, raw shrimp, tails removed, shelled, deveined and cut in bite sized pieces, can be added when you add smoked sausage at the end
- Optional: If you would like to make this gluten free, simply omit the rice, it will be more like a Jambalaya “soup”
- Optional: To add extra veggies, throw in some chopped spinach or shredded carrots
- Optional: If you would prefer, use boneless chicken breast instead of thighs, noting that they cook a bit quicker and get tough if you overcook them
Wine Pairing - by Betty Priskorn. "While beer might be a good choice to pair with this dish - a Sauvignon Blanc or Riesling would compliment the flavors of this meal. If you prefer a red, I would stay away from the higher alcohol wines that would add heat with the hot sauce and cayenne pepper. Perhaps a nice Chianti Classico for this cajun dish!" Thanks for your wine suggestions! Betty, these are great ideas for some delightful wines to compliment this delicious jambalaya! - Terry