Chicken and Andouille Sausage Jambalaya

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
E.J. Church Cabernet Franc, Napa Valley

 

INGREDIENTS
  • 2 tbsp vegetable oil
  • 1 pound andouille sausage, sliced
  • 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 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 tbsp chopped fresh thyme
  • 2 fresh bay leaves
  • 2 tsp kosher salt, divided
  • 1 tsp ground black pepper, divided
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp chopped fresh parsley
  • Garnish: chopped green onion
INSTRUCTIONS
  • In a large Dutch oven, heat oil over medium-high heat; add sausage and chicken, and cook about 5 minutes or until browned.
  • Add 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 rice is tender.
  • Garnish with green onion and parsley.