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Chicken And Smoked Andouille Jambalaya

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Chicken And Smoked Andouille Jambalaya

Ingredients

  • 2 1/4 teaspoons cayenne pepper
  • 3/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground mustard
  • pinch celery salt
  • 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1/3 cup vegetable oil
  • 1 tablespoon unsalted butter
  • 2 large yellow onions, medium dice
  • 12 ounces andouille sausage, medium dice
  • 4 ounces tasso or smoked ham, medium dice
  • 2 large green bell peppers, cored, seeded, and medium dice
  • 3 medium celery stalks, medium dice
  • 1 jalapeño, cored, seeded, and finely chopped
  • 3 medium garlic cloves, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 (14-1/2-ounce) can tomato sauce or crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken stock
  • 2 bay leaves
  • 2 medium scallions, thinly sliced (white and light green parts only)
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Published 2014-09-09 13:21:47 (2 years ago).

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