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Name: Jambalaya
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Louisiana, United States
Ingredients: 300 g andouille sausage; 600 g bone-in chicken thighs; 300 g long-grain white rice; 1 yellow onion; 1 green bell pepper; 2 celery stalks; 4 cloves garlic; 400 g canned crushed tomatoes; 700 ml chicken stock; 2 tbsp vegetable oil; 1 tsp dried thyme; 1/2 tsp cayenne pepper; 2 bay leaves; 1 tsp salt

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Louisiana, United States1 h 15 minServes 6طُبخ من قبل

Jambalaya

المكوّنات14

andouille sausage300 g
bone-in chicken thighs600 g
long-grain white rice300 g
yellow onion1
green bell pepper1
celery stalks2
garlic4 cloves
canned crushed tomatoes400 g
chicken stock700 ml
vegetable oil2 tbsp
dried thyme1 tsp
cayenne pepper1/2 tsp
bay leaves2
salt1 tsp

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طريقة التحضير

Slice the sausage, cut the chicken into pieces, dice the onion, bell pepper, and celery, and mince the garlic.
Heat the oil in a heavy pot and brown the sausage and chicken; remove and set aside.
Sauté the onion, bell pepper, and celery until soft, then add the garlic, thyme, and cayenne and cook briefly.
Stir in the rice, tomatoes, stock, bay leaves, and salt, then return the meats to the pot.
Bring to a boil, cover, and simmer on low for about 25 minutes until the rice is tender and the liquid is absorbed.
Rest off the heat for 10 minutes, discard the bay leaves, and fluff before serving.