Emulsifier Free Jambalaya
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 12 oz andouille-style chicken sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 bay leaf
- 1 ½ cups long-grain white rice, uncooked
- 2 ½ cups chicken broth
- 1 lb large shrimp (21–25 count), peeled and deveined
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
- 2
Season the chicken pieces with 1/2 tsp of the salt and the black pepper. Add the chicken to the same pot in a single layer and cook over medium-high heat, stirring occasionally, for 4–5 minutes until opaque throughout with no pink remaining. Transfer to the plate with the sausage.
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