My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. 🙂
I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish. This recipe was adapted from Food and Wine, contributed by Ian Knauer.
Yield: Serves 6
- 10 boneless skinless chicken thighs (about 2 pounds)
- coarse salt
- freshly ground black pepper
- 2 tablespoons canola oil
- 10-12 ounces Andouille sausage or kielbasa, sliced
- 2 medium yellow onions, chopped
- 2 green bell peppers, chopped
- 4 celery stalks, chopped
- 6-10 garlic cloves, finely chopped
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can whole San Marzano tomatoes in juice
- 3 cups water
- 1 cup long grain white rice (I used Basmati)
- 2 tablespoons flat-leaf parsley leaves
- Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
- Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
- Stir the onions, bell peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
- Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
- Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
- Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
- Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
- Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.
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