jambalaya

pack your bags, we're going down south today!
i LOVE anything spicy, and this wonderful louisiana dish is perfect!

while i followed globetrotter diaries recipe quite closely, i also didn't have all the ingredients for the Lee Bros. shrimp boil, so i made it without celery seeds, and substituted plain black pepper for the peppercorns.

jambalaya

1 pound headless medium shrimp, with shells and deveined
3 1/2 cups chicken broth
1 tbsp Lee Bros. shrimp boil
12 ounces andouille sausage
6 chicken thighs
1 large yellow onion, chopped
5 garlic cloves, minced
1 28 oz can whole tomatoes, drained and juice reserved
2 cups of long grain rice (or any kind, i used what i had at home)
vegetable oil
salt and ground black pepper

Lee Bros. shrimp boil:
1 tbsp peppercorns (i used ground pepper instead)
1 tbsp celery seeds (i didn't use this)
6 bay leaves, shredded
1/2 cup salt
3 tbsp ground cayenne pepper

i mixed the ground pepper, bay leaves, salt and cayenne pepper in a bowl.


in a pot, simmer chicken broth, 1 tbsp of Lee Bros. shrimp boil, and shrimp shells. simmer for 30 minutes.
in another large pot, heat about 1 tbsp of oil, cook the andouille sausage (cut into pieces) until brown, remove then onto a plate. then add the chicken thighs with an abundant amount of salt and pepper, add more oil if needed. cook the chicken until brown on both sides. remove and set aside.
add the garlic, onions and 1/4 of the reserved tomato juice. saute while scraping the bottom to get all the goodies from the pot.
then add the tomatoes, smashing the tomatoes. simmer for about 10 minutes until the consistency is kind of soupy.

strain the chicken broth, adding tomato juice to make 3 cups.
add the broth to the large pot, then add the rice (i did this before adding the chicken thighs and andouille sausage in order for the rice to sit on the bottom of the pot)
add the chicken thighs and sausages.
cover the pot and cook for about 30 minutes or until the rice is tender.
when the rice is done, turn off the heat, mix up the rice and fold in the shrimp, cover it back up and let the shrimp cook for about 10 minutes.

and then you're done!! just like that, you'll have an amazing southern, spicy dish!

happy eats!
with love,
t