Ingredients
Creole seasoning:
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2 tablespoons (30 mL) fine sea salt
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1 tablespoons (15 mL) garlic powder
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1 tablespoons (15 mL) onion powder
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1 tablespoons (15 mL) sweet paprika
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1 teaspoon (5 mL) smoked paprika
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1 tablespoons (15 mL) dried thyme
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1 teaspoon (5 mL) dried oregano
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2 teaspoon (10 mL) dried basil
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1 teaspoon (5 mL) cayenne pepper
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1 teaspoon (5 mL) freshly ground black pepper
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1/4 cup (60 mL) red wine vinegar
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2 pounds boneless chicken thighs
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1/4 cup (60 mL) ghee (clarified butter)
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1 pound Andouille Sausage, sliced
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1 medium onion, diced
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2 celery stalks, diced
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1 green bell pepper, diced
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1/2 red bell pepper, diced
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6 cloves of garlic, minced
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1/2 bunch green onions, diced (white and green parts separated)
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2 cups crushed tomatoes
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2 bay leaves
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2 tablespoons creole seasoning
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4 cups chicken stock
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1-2 teaspoons pepper sauce (optional)
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2 cups long-grain white rice, rinsed
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Creole Seasoning to taste
Directions
Creole seasoning:
- Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container (use within two months.)
Creole jambalaya:
- Preheat oven to 375˚F (190˚C). Line a 13- x 9-inch (33 x 23cm) metal baking pan with parchment paper and set aside. Rinse chicken in a medium bowl with cold water, pat dry with paper towels.
- Pour red wine vinegar over poultry and season on both sides with creole seasoning. Transfer chicken to the pan and bake for approximately 25-30 minutes or until juices run clear when pierced with a knife. Cut into 2.5 centimeter pieces and set aside.
- In a 7-quart Dutch oven, heat the ghee over medium-high heat. Add the sausage and brown on both sides. Transfer to a plate lined with paper towels and set aside.
- Reduce heat to medium, add onion, celery, peppers, white parts of green onions, garlic and cook for three to five minutes while stirring occasionally.
- Add tomatoes, paste, and cook for an additional five minutes. Add creole seasoning, bay leaves, sausage and stir. Add stock, pepper sauce (if using) bring to a boil and reduce heat to simmer until liquid is reduced by half for approximately 30 minutes.
- Bring Jambalaya to a boil, stir in the rice then reduce heat to low. Place the chicken over the rice, cover with a lid and let cook for approximately 15-25 minutes or until rice is done, add green onions and fluff with a fork. If rice is not done remove lid, add a tablespoon of water, cover with aluminum foil, place lid over to seal and let continue to cook on low for an additional five to ten minutes. Serve at once with hot sauce, cornbread and collard greens.
