Our family tradition is to enjoy Jambalaya followed by King Cake on Mardi Gras– is it terrible that we’ve only had the first course so far? Mardi Gras snuck up on me this year! So, the King Cake has been delayed to the weekend…. it will be well worth the wait. (My family doesn’t mind as long as I make it!) 🙂 I modified this wonderful, colorful dish to include clams- and not just clam juice. I also used boneless, skinless chicken thighs and smoked chicken andouille sausage. This recipe was adapted from The New Best Recipe from the Editors of Cook’s Illustrated. Hope you enjoyed your Mardi Gras celebration too!!
Yield: Serves 6
- 1 large sweet onion, trimmed and quartered
- 1 medium celery rib, cut crosswise into quarters
- 1 medium red bell pepper, cored, seeded, and quartered lengthwise
- 6 medium to large garlic cloves, peeled
- 2 tsp vegetable oil
- 5 skinless, boneless chicken thighs
- 8 to 12 ounces andouille sausage (I used 12 oz smoked chicken andouille sausage), halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long-grain white rice (I used basmati)
- 1 tsp coarse salt
- 1/2 tsp fresh thyme leaves
- 1/4 tsp cayenne pepper
- 1 14.5-ounce can diced tomatoes with juice
- 6.5 ounces canned clams with juice
- 2 cups low-sodium chicken stock
- 2 large bay leaves
- 1 pound large shrimp (31 to 40 per pound), peeled and deveined, if desired
- 2 T minced fresh parsley leaves, optional, as garnish
- In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six 1-second pulses, scraping down the sides of the bowl once or twice. Do not over process; the vegetables should not be pureed.
- Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Add the chicken, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
- Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 4 minutes.
- Add the rice, salt, thyme and cayenne; cook, stirring frequently, until the rice is coated with fat, about 1 minute.
- Add the tomatoes with juice, clams with juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
- Place the chicken on the rice. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping the chicken on top. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more. Transfer chicken to a clean plate and set aside.
- Scatter shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
- While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves.
- Off the heat, stir in the parsley, if using, and shredded chicken; serve immediately.
One Year Ago: