Chicken and Andouille Jambalaya from Besh Big Easy
Updated: Jan 3, 2020
Here is a version of one of the most common Jambalaya’s, Chicken and Andouille Jamlayala. Chef Besh’s recipe calls for his Go-To Chicken Stock. I will not repeat that recipe for use. You can use any chicken stock.
1 pound Andouille or other smoked sausage, chopped
1 pound fresh Pork Sausage, removed from casings
1/2 cup Bacon Fat or Oil
8 skinless boneless Chicken Thighs, roughly cut into cubes
Salt and Pepper
2 large Onions, chopped
1 Bell Pepper, seeded and chopped
1 stalk Celery with leaves, chopped
4 cloves Garlic, minced
4 cups White Rice
1 tablespoon Smoked Paprika
1 teaspoon Cayenne
1 teaspoon dried Thyme
1 Bay Leaf
1 cup canned Crushed Tomatoes
6 cups Go-To Chicken Stock
Big Dash Tabasco
Big Dash Worcestershire Sauce
4 Green Onions, chopped
Heat a very big. heavy-bottomed pot over high heat, then reduce the heat to medium. (This lets the pot heat uniformly, preventing hot spots that are likely to burn.) Brown the andouille and pork sausage in the bacon fat, stirring slowly with a long wooden spoon to build color. While the sausage is browning, season the chicken thighs with salt and pepper. Add the chicken to the pot (That dark meat is so flavorful!), stir, and cook until the chicken turns golden brown, about 5 minutes.
Once the chicken has browned, add the onions and let them caramelize for about 15 minutes to build more flavor. I add the bell peppers late, to save as much color as I can. Add the celery (I always use the leaves, too) and garlic and cook for about 5 minutes, stirring occasionally so that everything cooks evenly.
Next add the rice, paprika, cayenne, thyme, bay leaf, 2 tablespoons salt and 1 tablespoon pepper to the pot and cook, stirring often, for about 3 minutes. Increase the heat to high and add the tomatoes, stock, Tabasco, and Worcestershire. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
Fold in green onions. Cover again, turn off heat, and let the rice steam in the hot pot for another 10 minutes. Fluff the jambalaya with a fork and serve.