The football game is on, the sun is shining (surprisingly) and the homemade beer is frothy. Football marks the beginning of fall and the holiday season. You feel the crisp cool air, see the fiery leaves, and hear the cheers and cursing all around nation. Last weekend the hubby and I were watching/listening to the game while doing chores and making lunch. It seemed necessary to make something warm, comforting and hot to go with the event. Jambalaya fit as the quintessential American meal. Nothing out of the ordinary, except I used chicken sausage instead of pork, brown rice and hot sauce instead of cheyenne pepper. Enjoy!
2 boneless, skinless chicken thighs (1 lb), trimmed of visible fat, cut into 2-inch chunks
2 Tablespoon canola oil
6 oz andouille sausage or chicken sausage
1 large white onion, chopped (1 1/2 cups)
1 each small red and green bell pepper, chopped
1 Tablespoon fresh thyme leaves
1 stalk celery chopped
1/4 teaspoon cayenne pepper or hot sauce
1 cup raw long-grain or brown rice (will take longer to cook with brown rice)
3 cups chicken broth
3 bay leaves
1 (16-oz) can diced or stewed (that is what I had on hand) tomatoes, undrained
3/4 lb large shrimp, peeled and deveined
green onion, for garnish
Sprinkle chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and brown but do not cook all the way; remove and cut into pieces.
Add onion, peppers, thyme, and celery to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes. Stir chicken and sausage into rice mixture and bring to a boil. Reduce heat to low; cover and simmer 30-40 minutes.
Add hot sauce to your liking. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with green onions.
Adapted from Red Book