Empty My Fridge
Chicken & Sausage Jambalaya | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil · roasted2 tbsp
- Chicken thigh · boneless skinless3 lb
- Onion · minced1 cup
- Bell pepper2 cups
- Celery1 cup
- Smoked sausage · sliced1 lb
- Tomato · peeled drained2 ½ cups
- Garlic · chopped2 tbsp
- Thyme · chopped1 tbsp
- Tarragon · chopped1 tbsp
- Cayenne Powder1 tsp
- Bay leaf2–3
- Chicken stock7 cups
- Rice4 cups
- Salt
- Black pepper
Instructions
- Heat the olive oil in a sauté pan. Add the chicken and sauté a few minutes until golden brown on all sides. Remove and set aside.
- In a large Dutch oven (at least 7 quarts), cook the onion until golden brown. Add the peppers, celery and sausage and cook a few minutes.
- Add the tomato purée and cook a couple of minutes.
- Add the garlic, thyme, tarragon and cayenne. When fragrant, add the tomatoes and bay leaves. Season with salt and pepper.
- Add the stock, rice and reserved chicken, and stir to combine thoroughly.
- Cook 45 to 60 minutes, until the rice has absorbed all the liquid.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoRiceBell pepperCeleryChicken thighSausage
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