Weekend Cooking is a meme from Beth Fish Reads to be found HERE.
Today has been a good foodie day – started with lunch after a hard morning shopping. Sat in the back yard with:
- a delish pate (from Wegman’s not homemade this time)
- fresh bread
- soft, creamy brie
- Jersey Peach wine (actually a very nice tasting white, has a peach scent but doesn’t taste of peaches)
Basically ignored the chores calling to me and sat with a book and my mom and read.
Dragged myself in from the lounger in the sun and started to make dinner. My daughter had been bugging me for Jambalaya and so I used my Epicurious App and it spat out this recipe from the March 2011 Bon Appetit magazine credited to Anna Beth and Vince Chao.
Chicken and Sausage Jambalaya
- 12 ounces applewood-smoked bacon, diced
- 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
- 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
- 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
- 1 1/2 pounds onions, chopped (4 to 5 cups)
- 2 large celery stalks, chopped
- 1 8- to 10-ounce red bell pepper, coarsely chopped
- 1 8- to 10-ounce green bell pepper, coarsely chopped
- 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 2 tablespoons paprika
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chili powder
- 1/4 teaspoon (or more) cayenne pepper
- 3 10-ounce cans diced tomatoes and green chiles
- 2 1/2 cups beef broth
- 3 cups (19 to 20 ounces) long-grain white rice
- 8 green onions, chopped (about 2 cups)
- Chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
My family really liked it, but it made tons of food and there are only four of us. The flavors all melded well together and the consistency was near to perfect. I gave it an extra 10 minutes to get the rice the right consistency, but that may have only been my oven. It can be a little tempermental. I don’t think it will freeze well with the rice in it, so I guess it is lunch for tomorrow as well.