I have never made Jambalaya before. It doesnâ€™t seem hard, but it does seem hard to get right! It seems like you should only cook Jambalaya if you are using a recipe passed down through generations of Creole women. Unfortunately, I canâ€™t get the husbandâ€™s Louisianan(?) boss to write down her recipe for Jambalaya and I was getting impatient. So this is what I cobbled together through conversations with her and a little bit of trial and error.
ÂĽ cup olive oil
1 lb boneless, skinless chicken breast halves
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 lb kosher andouille sausage, cut into Â˝-inch pieces
2 garlic cloves, minced
2 cup low-sodium store-bought chicken stock
Âľ tsp Old Bay seasoning
14 oz crushed tomatoes with juice
1 cup long-grain rice
Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes.
Add sausage; cook 3 minutes.
Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.
Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat.
Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.