Archive for category: Pastured Poultry

Jambalaya is a true Louisiana staple and perfect for the week of Mardis Gras! A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone.

There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals. This jambalaya recipe incorporates a little bit of Cajun and Creole influences, creating the perfect jambalaya blend.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

Ingredients:

• 1lb chicken thighs
• 1 lb Hickory Nut Gap andouille sausage, sliced into rounds
• 2tbsp unsalted butter
• 1 medium yellow onion, chopped
• 1 green pepper, chopped
• 2 celery stalks, diced
• 1 bunch green onions, chopped (separate white and green parts)
• 3 cloves garlic, minced
• 20oz canned crushed tomatoes
• 1/4 cup tomato purée
• 2 whole bay leaves
• 1tsp salt
• 1/2tsp ground black pepper
• 1/4tsp ground cayenne
• 1/4tsp dried thyme
• 1tsp Creole seasoning
• 4 cups chicken stock
• 1tbsp Louisiana pepper sauce*
• 2 cups long-grain white rice, well rinsed

Let’s Get Cooking:

• Heat 1.5tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
• Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
• Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
• Add crushed tomatoes, tomato purée, salt, pepper, cayenne, thyme, Creole seasoning, and bay leaf. Stir 2 minutes.
• Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
• Bring to a boil then reduce heat to a simmer. Reduce heat level 2/3 on the stovetop.
• Cook uncovered until liquid is reduced by 1/3, about 1 hour.
• Bring jambalaya to a boil. Stir in 2 cups uncooked rice and then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
• Stir in remaining green onions. Serve with hot sauce if desired.

 

*Louisiana pepper sauce can be found near hot sauce, but is not the same as hot sauce. Use red pepper flakes in place of pepper sauce if needed.