As Winter Storm Juno begins burying us out here, I found myself at work earlier today, waiting for the announcement that we would be closed tomorrow, and really just craving the heck out of a nice pile of spicy jambalaya. Thing is – jambalaya is amazingly easy to make! It’s very much an everyone-in-the-pool kind of dish. So yay!
1 lb kielbasa, cut into bite sized pieces (Okay, you should traditionally use andouille. But I don’t *like* andouille. So there.)
1 lb chicken (I like thighs, myself), cut into bite sized pieces
1 large yellow onion, peeled and diced
2 medium green peppers, seeded and diced
4 ribs celery, diced
1 28-oz can diced tomatoes in juice
3ish cups brown rice
((28ish oz beef stock, or water and beef buillion, or however you get there))
5ish bird chilis, minced, or 2 good-sized jalapenos, minced
chili powder, paprika, cayenne powder
garlic, minced, about 1/4 cup
2 ish tablespoon bacon grease or oil
In a big ol’ pot, heat your fat. add veggies and garlic, saute until soft.
Add meat. Cook until chicken meat is all white on the outside. Add seasonings – a good several shakes of each.
Add tomatoes, stock, and rice. Stir well.
Cover and simmer about half hour to 45 minutes, until most of the liquid is absorbed or rice is tender. Taste and adjust seasonings as necessary.
Dish out and chow down!