Jambalaya symbolizes the deep, rich history of the American Gulf Coast like no other dish. Its Paella-inspired roots can be traced back to the Spanish artisocrats who settled in Louisiana and developed their Creole culture. The deep, meaty flavors of Creole Jambalaya are in contrast to the brighter, tomato-based version that Cajun influences brought to the dish. Either way you make this dish, be sure to double this recipe if you plan on having more that four hungry Mardi Gras revelers; Chef John developed this recipe to be enjoyed with a crowd.
2 chicken breastsboneless, skinless
8ouncesAndouille sausageshalved lengthwise
1Red bell pepperseeded and finely chopped
1-1/2cupsLong grain rice
5Garlic clovesroughly chopped
1/2tspFresh thyme leaves
2cupsSeafoodclam or chicken broth
Pat chicken dry with paper towels and season with salt and pepper. Cook sausage in 2 teaspoons oil in large nonstick saucepan over medium-high heat until browned, about 5 minutes. Transfer sausage to plate. Cook chicken in sausage fat until brown on one side, about 4 minutes. Transfer to plate with sausage.
Add onion, celery, bell pepper, and remaining oil to empty pan and cook until softened, about 5 minutes. Stir in rice, garlic, and thyme and cook until rice turns from translucent to slightly opaque, about 2 minutes. Add broth and browned sausage, scraping up any browned bits, and bring to boil. Nestle chicken, browned-side up, to rice. Reduce heat to low and cook, covered, until chicken is cooked through, about 10 minutes
Transfer chicken to cutting board and tent with foil. Stir rice and continue to cook, covered, until liquid is absorbed, about 15 minutes. Cut chicken into 1/2-inch pieces and stir into rice. Remove from heat and let sit, covered, until chicken is heated through, about 5 minutes. Season with salt and pepper. Serve with hot sauce (if desired).