Chicken and Andouille Sausage Jambalaya
Ingredients
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 oz smoked tasso ham, diced
- 8 ounces smoked andouille sausage, sliced thin
- 1 1/2 cups white onions, chopped
- 1 1/2 cups celery, chopped
- 1 cup green bell pepper, chopped
- 1/2 cup okra cut in 1/3" thick pieces
- 4 gloves garlic, minced
- 1 cup tomato sauce
- 3 medium tomatos, diced and reserve juices
- 2 cups uncooked rice
- 1/2 cup red wine
- 2 cups unsalted chicken stock
- 2 tablespoons Creole Seasoning (see recipe)
- 2 bay leaves
- 2 teaspoons oregano
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tobasco sauce
- 2 tablespoons clarified butter
- Salt & pepper to taste
Instructions
Use a large, pre-heated heavy skillet (cast iron is best), over high heat and melt the clarified butter, then add smoked ham and andouille, and cook 4-5 minutes, stirring occasionally.
Add chicken and cook for 4-5 minutes, stirring often.
Add onions, celery, and bell pepper, stir and cook 6-8 minutes until onions start turning golden.
Add garlic and cook for 2 minutes, stirring often.
And creole mix, additional oregano and bay leaves. Deglaze with wine, scraping the bottom of the pan well.
Stir in rice and cook 5 minutes, again scraping the pan bottom often
Add stock, okra, tomato sauce. diced tomatoes, Worcester sauce, and tobacco sauce, and bring mixture to boil.
Reduce heat to simmer uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; season with salt and pepper to taste.
Remove bay leaves and serve.
