Classic Cajun dish spices things up

This classic Cajun dish is sure to spice things up. It's perfect for a cookout as it is hearty, well-seasoned and full of flavor. The word jambalaya comes from the French word for ham (jambon). Although ham can be used to make jambalaya, I prefer to use a spicy smoked pork sausage named Andouille. Paul Prudhomme’s Magic Seasoning Blends makes an outstanding version of Andouille and can be ordered online. Fun fact: Andouille is my nickname south of Interstate 10. Enjoy!

Chicken and Andouille Jambalaya

YIELD: 16 servings as a side dish

INGREDIENTS

2 T olive oil

3 c Andouille sausage (sliced into half-rounds, ¼ inch thick)

2 c bell peppers (red, yellow, and green), finely diced ¼ inch pieces

4 c celery, finely diced ¼ inch pieces

6 c yellow onion, finely diced ¼ inch pieces

2 bay leaves

2 c chicken thighs, diced, skinless, boneless ½ inch pieces

2 T kosher salt

½ t fresh ground black pepper

¼ t ground white pepper

¼ t ground cayenne pepper

2 t dried basil

2 t dried oregano

1 t dried thyme

2 T minced fresh garlic

1 T minced jalapeno pepper

1 c canned whole tomatoes, pureed with their juice

5 ¼ c chicken stock

3 c basmati rice (rinsed)

2 c thinly sliced green onions (green part only)

INSTRUCTIONS

1. Heat olive oil in a large pot over high heat. Add the Andouille and cook, stirring

occasionally, until it begins to brown, about 8-10 minutes.

2. Add 4 cups of onions, 3 cups of the celery and 1 ½ cup of bell peppers. Cook, stirring occasionally, until the vegetables are very brown and caramelized, about 12-15 minutes. Don’t worry if the bottom of the pan begins to darken as this will enhance the flavor.

3. Add the chicken, salt, black/white/red peppers, basil/oregano/thyme, bay leaves, garlic and jalapeno. Cook, stirring occasionally, for 3-4 minutes.

4. Add the remaining onions, celery and bell peppers. Cook, stirring occasionally, until the onions become soft and clear (translucent), about 4-6 minutes.

5. Add the tomatoes and scrape the bottom of the pan with a wooden spoon to release all of the browned bits from the pan. Continue stirring and cooking for about 5 minutes so the tomato reduces in volume.

6. Add the chicken stock and bring the mixture to a boil. Stir in the raw, rinsed rice. Reduce heat to very low, cover and cook until the rice is done, about 20-25 minutes.

7. Stir in the green onions and serve immediately or hold warm until ready to serve.

Andy Blanton is the executive chef at Flathead Valley Community College’s Culinary Institute of Montana. For information visit fvcc.edu/culinary