Jambalaya

For those that have the book, this recipe comes from America's Test Kitchen page 221-224. I love this book and recommend it again. It's for those that hate guess work, love to know the reasons why, and enjoy complicated, but delicious, food.

My caveat to everything is this: I've never had Louisiana Jambalaya. Therefore, my judgment on this is based on the fact that it tasted really good and was better than a box.

I will note that I couldn't find andouille sasuage, so I used chorizo. A friend told me that our equivalent to andouille is hot link sausage (John Morrell sells it). So, there's a hint. However, I did find that chorizo worked well. For this meal, I didn't add more cayenne because one of our dinner party didn't care for super spicy. In other situations, I would take the book's recommendation and increase the amount of cayenne.

Also, to all those seafood haters. First, I used 1/3 lb of shrimp for the one person in the group that like shrimp. That didn't add a seafood taste. Second, I was nervous to add the cup of clam juice. I despise seafood. However, friends counseled me that the clam juice doesn't make the food fishy. Based on their opinion, I added it. So you know, they are correct. This meal is not fishy. If you use shrimp for someone in your group that likes it - just pick 'em out and give 'em to that person. The meal is great, spicy, and seafood-less in taste. I highly recommend it.

Jambalaya (Serves four)

1 medium onion, trimmed and quartered lengthwise
1 medium celery rib, cut crosswise to quarters
1 medium red bell pepper, cored, seeded and quartered lengthwise
5 medium garlic cloves, peeled
2 tsp vegetable oil
4 bone-in, skin-on chicken thighs
8 oz andouille sausage, halved lengthwise and cut into 1/4 inch pieces*
1.5 c. long grain, white rice
1 tsp salt
1/2 tsp minced fresh thyme leaves
1/4 tsp cayenne pepper (increase amount for chorizo or linguica sausage)
1 (14.5 oz) can diced tomatoes, drained, 1/4 cup juice reserved
1 c. bottled clam juice (really, it won't make it taste like the ocean)
1.5 c. low-sodium chicken broth
2 large bay leaves
1 lb large, raw shrimp, peeled (and deveined if desired)
2 Tbsp minced fresh parsley leaves

Directions:

1. In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six, 1 second pulses. Do not overprocess; the vegetables should not be pureed.
2. Heat the oil in a large, heavy-bottomed Dutch oven (we used a big pot) over medium-high heat until shimmering but not smoking. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
4. Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about four minutes.
5. Add the rice, salt, thyme, and cayenne; cook stirring frequently, until the rice is coated with fat, about 1 minute.
6. Add the tomatoes, reserved tomato juice, clam juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
7. Remove and discard the skin from the chicken; place the chicken, skinned-side down, on the rice. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir once keeping the chicken on top, skinned-side down. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more; transfer the chicken to a clean plate and set aside.
8. Scatter the shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about five minutes more.
9. While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves. Off the heat, stir in the parsley and shredded chicken. Serve immediately.

Suggestion: Corn bread and pears.

Notes:

- Andouille substitutes: tasso, chorizo, or linguica. Avoid ground and go for encased.
- Use the thighs as suggested. They have more fat and more taste. Chicken breast won't accomplish the same thing.
- To make things go faster, while things are cooking, you can group the next ingredients. For example while the chicken and andouille were doing their thing, my friend minced the vegetables and I put the rice, salt, thyme, and cayenne in a bowl. This helped to keep things moving.