- Breakfast, Brunch, and Eggs
- Fish and Shellfish
- Meats and Poultry
- Alton Brown's Baby Back Ribs
- Amy's Tasty Pot Roast
- Blanquette de Veau
- Braciole di Vitello
- Calabrian Stuffed Eggplants
- Cheryl's Stove-Top Pulled Pork Barbecue
- Chicken Paillard with Fresh Peaches and Blue Cheese
- Chicken Parmesan
- Chicken Piccata
- Ernesto's Peppercorn-Crusted Beef Tenderloin
- Italian Meatballs
- Leg of Lamb Stuffed with Wild Mushrooms and Greens
- Maria's Sausage, Chicken and Shrimp Jambalaya
- Mario Batali's Arista alla Porchetta
- Martha Stewart's Braised Turkey Thighs with Applesauce
- Meat-Stuffed Hungarian Hot Peppers
- Moroccan Chicken with Eggplants, Tomatoes, and Almonds
- Osso Buco
- Osso Buco a' l'Arman
- Pan-Seared Veal Chops
- Pollo alla Cacciatora
- Pollo con Melanzane (Braised Chicken with Roasted Eggplant, Tomatoes, and Pancetta)
- Riso alla Pitocca (Traditional Rice with Chicken)
- Roasted Stuffed Cornish Game Hens
- Rudy's Italian Sausage
- Rudy's Roasted Boneless Turkey Breast
- Slow Cooker Venison Stew
- Twenty-Minute Honey Duck Breasts
- Tyler Florence's Bistro Style Short Ribs with Pureed Parsnips
- Tyler Florence's Perfect Roast Chicken
- Veal Stuffed with a Mosaic of Vegetables (Cima alla Genovese)
- Pasta and Rice
- Pizza, Flatbreads, and Savory Tarts
- Sides and Vegetables
- Soup, Salads, and Stews
Maria's Sausage, Chicken and Shrimp Jambalaya
Submitted by administrator on Mon, 06/20/2011 - 07:07
Makes 6 servings
- 2 pounds Andouille sausage, diced
- 1/4 cup extra virgin olive oil
- 5 to 6 skinless, boneless chicken thighs, roughly cut into 1-inch cubes
- freshly ground pepper
- 2 to 3 large onions, diced
- 2 bell peppers, seeded and diced
- 1 jalapeno pepper, minced
- 5 stalks celery, diced
- 4 cloves garlic, minced
- 2 teaspoons cayenne pepper
- 1 tablespoon smoked paprika
- 1 dried bay leaf
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 2 cups canned crushed tomatoes
- 2-1/2 cups chicken stock
- 1 (12 ounce) bottle of beer
- 3 cups converted Louisiana white rice
- 2 pounds shrimp, peeled and deveined
- 1 bunch green onions, chopped
Step 1: Heat a very large pot over high heat until it is hot, then reduce the heat to moderate.
Step 2: Render the sausages in the olive oil in the hot pot, stirring slowly with a long wooden spoon.
Step 3: While the pork is rendering, season the chicken thighs with salt and black pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
Step 4: After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes.
Step 5: Add the bell peppers, jalapeno pepper, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
Step 6: Add the rice, thyme, bay leaves, paprika, cayenne, 2 teaspoons salt, 1 teaspoon black pepper, and the celery salt to the pot and cook, stirring often, for 3 minutes.
Step 7: Increase the heat to high and add beer, crushed tomatoes and chicken stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes to 20 minutes (or until rice is tender and liquid is absorbed).
Step 8: While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minute.
Step 9: After the rice has cooked, go ahead and remove the lid from pot and fold in the shrimp and green onions. Turn off the heat and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya, and serve.