Jambalaya

October 11, 2006

Serves 12 to 14

CHICKEN

3 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 1 heaping tablespoon chopped fresh thyme 1 heaping tablespoon chopped fresh cilantro 1 heaping tablespoon chopped fresh basil 2 teaspoons kosher salt 1 teaspoon black pepper 4 tablespoons canola oil, or more to taste 1. In a large bowl, toss the chicken, thyme, cilantro, basil, salt, and pepper.

2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Working in batches, cook half the chicken for 6 to 10 minutes or until the chicken is cooked through.

3. With a slotted spoon, transfer the chicken to a plate. Repeat with the remaining chicken and oil.

RICE

2 tablespoons canola oil 1 medium onion, chopped 2 ribs celery, chopped 6 white mushrooms, chopped 8 cups chicken stock 1 teaspoon salt 3 1/2 cups long-grain white rice 1. In a large pot, heat the oil over medium-high heat. Add the onion, celery, and mushrooms. Cook, stirring often, for 5 minutes.

2. Add the stock and salt and bring to a boil. Stir in the rice. Lower the heat to medium, cover, and simmer for 20 minutes. Remove from the heat and let the pot stand, covered, for 10 minutes.

VEGETABLES AND SAUSAGE

1/3 cup canola or vegetable oil 2 large onions, chopped 1 each green and red bell peppers, seeded and chopped 5 ribs celery, sliced 2 large carrots, chopped 2 pounds fully cooked andouille smoked sausage, halved lengthwise and sliced (or use kielbasa) 2 jalapeno or other chili peppers, seeded and finely chopped 2 cloves garlic, finely chopped 1 shallot, finely chopped 1 tablespoon chopped fresh thyme 1 tablespoon paprika 1 can (6 ounces) tomato paste 6 cups chicken stock 2 cans (about 15 ounces each) red kidney beans Salt and black pepper, to taste 1. In a large stockpot, heat the oil over medium-high heat. Add the onions, green and red bell peppers, celery, carrots, and sausage. Cook, stirring often, for 10 minutes. Stir in the jalapeno, garlic, shallot, thyme, paprika, and tomato paste. Cook, stirring often, for 5 minutes.

2. Add the stock and bring mixture to a boil. Reduce heat to medium. Simmer uncovered for 15 minutes.

3. Stir in the chicken and beans. Cook for 5 minutes or until heated through. Add more salt and pepper, if you like.

4. Stir in the rice. The mixture should be thick, not soupy; if too thick, add a little water. Adapted from Something Savory