Jambalaya
We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This ensured that the breasts retained all of their natural juices and produced meat that was moist and flavorful. Limiting the dish to just one nonstick pan allowed us to make use of the fond—tasty browned bits left behind by the seared chicken and sausage—which added rich flavor to the Jambalaya.
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Ingredients
- 2 boneless skinless chicken breasts (about 12 ounces)
- Salt and pepper
- 8 ounces andouille sausage halved lengthwise and sliced thin
- 4 tsp vegetable oil
- 1 onion chopped fine
- 1 celery rib chopped fine
- 1 red bell pepper seeded and chopped fine
- 1 ½ cups long-grain rice
- 5 garlic cloves minced
- ½ teaspoon minced fresh thyme
- 2 cups leftover South Carolina Shrimp Boil broth
Instructions
- BROWN MEAT Pat chicken dry with paper towels and season with salt and pepper. Cook sausage in 2 teaspoons oil in large nonstick saucepan over medium-high heat until browned, about 5 minutes. Transfer sausage to plate. Cook chicken in sausage fat until brown on one side, about 4 minutes. Transfer to plate with sausage.
- SAUTÉ AROMATICS Add onion, celery, bell pepper, and remaining oil to empty pan and cook until softened, about 5 minutes. Stir in rice, garlic, and thyme and cook until rice turns translucent, about 2 minutes. Add broth and browned sausage, scraping up any browned bits, and bring to boil. Nestle chicken, browned-side up, to rice. Reduce heat to low and cook, covered, until chicken is cooked through, about 10 minutes.
- FINISH JAMBALAYA Transfer chicken to cutting board and tent with foil. Stir rice and continue to cook, covered, until liquid is absorbed, about 15 minutes. Cut chicken into 1/2-inch pieces and stir into rice. Remove from heat and let sit, covered, until chicken is heated through, about 5 minutes. Season with salt and pepper. Serve.
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