Jambalaya

Method

1. 01

   Brown the sausage

   Heat the oil in a wide heavy pot over medium-high heat and brown the andouille for 4–5 minutes. Lift it out, leaving the seasoned fat behind.

   

2. 02

   Brown the chicken

   Add the chicken in one layer and cook for 5–7 minutes, turning as needed, until browned outside but not yet fully cooked; remove it with the sausage.

   

3. 03

   Soften the aromatic vegetables

   Add onion, bell pepper and celery and cook over medium heat for 6–8 minutes until softened, scraping up the browned fond.

   

4. 04

   Add garlic, tomato and spices

   Stir in garlic, tomatoes, thyme, smoked paprika and cayenne and cook for 2 minutes until the tomato darkens slightly.

   

5. 05

   Toast the rice

   Add the rice and stir for 2 minutes so each grain is coated with the seasoned tomato mixture.

   

6. 06

   Add stock, chicken and sausage

   Pour in the stock, return the chicken and sausage, add the bay leaves and bring to a full simmer. Stir once to distribute the rice evenly.

   

7. 07

   Cook the rice covered

   Cover, reduce to low heat and cook for 18–20 minutes without stirring until the rice is nearly tender and most liquid is absorbed.

   

8. 08

   Steam the shrimp on top

   Scatter the shrimp over the rice, cover again and cook for 5–6 minutes until the shrimp are opaque and just firm.

   

9. 09

   Rest the pot

   Turn off the heat and leave the pot covered for 10 minutes so the rice finishes steaming and the moisture evens out.

   

10. 10

    Fluff and finish

    Remove the bay leaves, gently fold the shrimp through the rice and finish with scallions and parsley before serving.