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New Orleans Jambalaya

Course: Main Course

Ingredients

Marinated Chicken

  • 1 tablespoon and 3/4 teaspoon soy sauce
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 5/8 onions diced
  • 1/2 teaspoon ground black pepper
  • 1-2 pounds boneless, skinless chicken thighs or breasts

Rest of Recipe

  • 1 ounce bacon cut into small pieces
  • 5/8 onions diced
  • 3/8 clove garlic minced
  • 1-1/2 teaspoons all-purpose flour
  • ½ pound smoked sausage or chorizo sliced into chunks
  • 1/4 pound cooked ham cut into 1/2 inch pieces
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chicken stock
  • 1/2 14.5 ounce can peeled and diced tomatoes with juice
  • 3/8 green bell pepper chopped
  • 1 pound shrimp - peeled and deveined
  • Steamed rice

Instructions

  • Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, ¾ teaspoon dried thyme, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, 5/8 chopped onions and ½ teaspoon black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
  • Cook chicken.
  • While chicken is cooking, saute bacon in a Dutch oven (or large skillet) over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Cook for 25 minutes.
  • Steam rice.
  • Add cooked chicken to jambalaya.
  • Just before serving the jambalaya, add the shrimp and cook for 3 minutes until they are firm to the touch.
  • Serve over steamed rice.