Jambalaya
1 ½ lbs boneless chicken leg meat, cut in small pieces
½ tsp each: kosher salt, smoked paprika, oregano, and black pepper
pinch cayenne pepper
3 Andouille or other spicy sausages, sliced in thirds
1 small onion, finely diced
1 celery rib, finely diced
1 each red and green bell pepper, diced
1-2 jalapeno peppers
3 cloves garlic, finely chopped
1 cup rice
3 bay leaves
a few shakes of Worcestershire Sauce
3 cups chicken stock
1 cup diced canned tomatoes
1 lb 16/20 shrimp, peeled and deveined
salt and pepper, to taste
Massage all spices into chicken meat; set aside
In a large skillet with a lid, fry sausage in a little canola oil until ends are crisp and some of the fat has rendered off; remove
Add onion, celery and peppers; sauté until soft but not browned
Add jalapenos and garlic and sauté 1 minutes
Add rice, bay leaves and Worcestershire
Return sausage to pan along with chicken; add stock and tomatoes. Stir well, bring to a boil, cover and then turn down to a low simmer
Simmer about 20 minutes; rice should be al dente and chicken cooked through
Stir in shrimp, cover and turn off heat; shrimp will cook while rice is resting. Taste for seasoning.
