Thursday, July 7, 2011


The best defense against onion tears. ;)

From the Kitchen of: Darren
Here's What's Cookin: Jambalaya
Serves: a lot

4 chicken thighs – with skin and bones
8 oz. Of Andouille sausages cut in half the long way, then sliced into ¼ thck half circles. (I buy the 13 oz Adelles' sausage package from Albertson's and just use the whole package. It's pronounced 'an-do-ee').
1 lb raw shrimp
1 med onion
1 rd bell pepper, chopped
5 med garlic cloves, minced (I just buy the jars of minced garlic and use at least 3 tsp – but I love garlic, still 3 tsp isn't that much for this recipe)
1 ½ C of long grain white rice
1 can (14.5 oz) diced tomatoes – don't drain the juice
2 cans (14.5 oz) chicken broth
1 (8 oz.) bottle of clam juice (If this bothers you, leave it out. It adds to the flavor, but no one will know “clam juice” is in it. It can be found by the canned tuna.)
¼ tsp thyme
1/4-1/2 tsp cayenne – depends on how much heat you like. Taste the sausage first because it's spicy, too (Don't worry, sausage is pre-cooked.)
2 bay leaves

In a big pot, heat a little oil (med high) and cook the chicken skin-side down for 5 minutes til golden brown. Turn over and cook for 3 min. Remove the chicken and place on paper-towel-lined plate. (Yes, there's a lot of fat in the pot. That's flavor!)

Reduce heat to med-low. Add all the vegetables and garlic to the pot and cook 4 min stirring occasionally and scraping up the good stuff thats stuck to the bottom of the pot.

the rice
the tomatoes and juice
the broth
the clam juice, if using
the thyme, cayenne and bay leaves
the sausage back to the pot

Stir to combine everything.

Remove and discard the skin from the chicken (yes, do it!) and set them on top of everything.

Increase heat bring to a boil and reduce heat to low and cover. Cook 15 minutes then give it a stir. Cover and cook for another 10 minutes remove chicken to a plate.
Stir in the shrimp, cover and cook for 5 minutes. Meanwhile, take two forks and shred the chicken and discard the bones. Add the chicken back to the pot and your done!

Yes, it would be easier to buy boneless, skinless chicken, but browning the chicken with the skin on protects the meat and puts flavor into the pot and the bones keep the meat from drying out. If the skin is left on, the skin will end up soggy and nasty. It is worth the extra steps plus the chicken is cheaper.

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