Jambalaya

Ingredients

• 1 lb andouille sausage, sliced
• 1 1/2 lb boneless skinless chicken thighs, in chunks
• 1 lb large shrimp, peeled
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long grain white rice
• 4 cups chicken stock
• 14 oz canned diced tomatoes
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 2 bay leaves
• 4 green onions, sliced
• Salt and pepper to taste

Method

1. Brown the sausage in the oil in a heavy pot and lift it out.
2. Brown the chicken in the same fat, then set it aside with the sausage.
3. Cook the onion, pepper and celery until softened, about 8 minutes, scraping up what the meat left behind. Add the garlic, paprika, cayenne and thyme for a minute.
4. Stir in the rice and turn it in the fat for two minutes so the grains stay separate.
5. Add the stock, tomatoes and bay leaves, return the sausage and chicken, and bring to a boil.
6. Cover, drop to the lowest heat and cook 20 minutes without lifting the lid or stirring — stirring rice releases starch and turns it to porridge.
7. Scatter the shrimp over the top, cover again and cook until they curl and turn opaque at 145°F, about 5 minutes.
8. Rest off the heat 10 minutes, then fork it through with the green onions.

Notes