The chef had a hankering for jambalaya when we saw fresh okra at the farmer’s market this morning. This jambalaya recipe is a twist on the classic Cajun comfort food.
1 package Cajun Andouille sausage
1 lb chicken thighs
1 Spanish onion
1 green pepper
1 yellow pepper
1 red bell pepper
1 jalapeno pepper
2 cups sliced okra
6 cloves garlic
1 T. Cajun seasoning
1 stick butter
1/4 cup AP flour
1 qt. chicken stock
1 can diced tomatoes
salt to taste
1/2 t. Tabasco sauce
2 t. Worcestershire sauce
Broil chicken thighs at 500 degrees for around 30-40 min.
Salt the okra in a bowl and let sit for around 45 minutes. Then rinse with water in a colander. Set aside.
Chop all peppers and onions, mince jalapeno pepper, and slice garlic.
Slice the Cajun sausage and set aside.
Melt the stick of butter in a small sauce pan. When it has melted entirely, add 1/4 cup flour and stir with spatula. Scrape sides until it has become a homogeneous mixture. Continue to cook, stirring constantly, until deep brown, with the aroma of burnt popcorn. This is called a rue and will be used to thicken the jambalaya.
Sweat peppers, onions, and garlic over medium heat in a large stockpot until softened.
Add Cajun seasoning blend to vegetables.
Add sausage to the pot as well, and stir. Once the sausage is warmed, add the rue and stir.
Add chicken stock in increments, to reduce the potential for lumps of of the rue. Then add the can of diced tomatoes. Add the cooked, whole chicken thighs and drained okra. Stir to combine.
Simmer for 1 hour to 1 hour 45 minutes, or until chicken is tender. Finish by adding Tabasco sauce, Worcestershire sauce, and salt and pepper to taste.
Boil penne pasta according to box instructions. Then serve jambalaya on top of the penne pasta. Finish with Parmesan or chopped scallions.
Categories:Main CourseWed to a Chef