Chicken, Andouille and Shrimp Jambalaya

by Executive Chef Rusty Holman, Bayou

If you aren't hitting the numerous parties around town why not cook for your family and friends? Just in time for Mardi Gras, Bayou Executive Chef Rusty Holman shares with us his jambalaya recipe with plenty for left overs. Serve some freshly baked cornbread and a green salad. Perfection!

(serves 12)

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
• 1½ cups chopped onion
• 1½ cups chopped celery
• 1½ cups chopped green bell pepper
• 3 cloves garlic, minced
• 3 cups long-grain rice
• 1 (28-ounce) can diced tomatoes
• 5 cups chicken broth
• 2 tablespoons chopped fresh thyme
• 2 fresh bay leaves
• 1½ pounds large fresh shrimp, peeled and deveined
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley
• Garnish: chopped green onion

In a large Dutch oven, heat oil over medium high heat; add the sausage and chicken, and cook about 5 minutes or until browned. Add the onion, celery, and bell pepper and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.

Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until the rice is tender.

In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until the shrimp are pink and firm. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper.

Garnish with green onion and serve immediately.

Executive Chef Rusty Holman at Bayou and Due South