Red Jambalaya

Ingredients

• 1 lb boneless chicken thighs, cubed
• 1 lb smoked sausage
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 cloves garlic, minced
• 4 ribs celery, chopped
• 2 small cans tomato paste
• 4 large Creole tomatoes, peeled, seeded, and diced
• 2½ C vegetable stock
• 3 tbs Cajun seasoning
• 2 bay leaves
• Salt to taste
• 4 C uncooked rice

Directions

1. Cook Rice: Prepare rice according to package directions; set aside.
2. Brown Proteins: Brown chicken, seasoning lightly with Cajun seasoning, and set aside. Brown sliced smoked sausage or andouille; drain excess fat.
3. Sauté Vegetables: In the same pot, sauté onions, garlic, peppers, and celery in oil until onions begin to turn translucent. Add Creole tomatoes near the end of cooking.
4. Brown Tomato Paste: In a separate sauté pan, heat tomato paste over medium heat, stirring constantly, until lightly caramelized and darkened.
5. Deglaze: Add stock to the tomato paste pan, scraping up browned bits, and stir until smooth. Add this mixture to the sautéed vegetables and combine; the mixture should be thick.
6. Simmer: Season with Cajun seasoning and salt to taste. Cook over low-medium heat ~10 minutes. Add meat or seafood and cook 10 minutes more.
7. Combine: Fold rice into the mixture, mixing thoroughly. Adjust seasoning as needed.
8. Bake: Transfer to a large buttered baking dish and bake @300°F for 10-15 minutes.
9. Serve: Serve hot with salad and French bread.

Chef's Notes

• To the meats listed above, you can add or substitute 1 lb shrimp, boiled in Zatarain's and peeled, 1 lb leftover holiday turkey, cubed, or 1 lb of any kind of poultry or fish, cubed. Any combination of these will also work.
• You may substitute 1 lb diced ham for the andouille and 1 28-oz can tomatoes for the Creole tomatoes, Rotel if you prefer a spicier dish.

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