Breakaway Tours & Event Planning
Jambalaya
Wine Pairing Suggestion: Garretson Wine Company's 2005 "The Celeidh" Dry Rose, Paso Robles
Ingredients
3/4 pound smoked sausage, such as andouille, sliced into rounds
1 large red pepper, diced
2 celery stalks, chopped
4 scallions, sliced
1/2 cup coarsely chopped parsley
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1 1/2 cups long grain rice
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
1 28-ounce can diced tomatoes
2 cups chicken broth
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon lemon juice
Preparation
Saute the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside. Add the red pepper to the Dutch oven; saute 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve warm. Yields eight servings.
