Tomahawk Jambalaya

15

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

4 lbs. boneless chicken thigh
2 tablespoon vegetable oil
1 tablespoon unsalted butter
2 lbs smoked sausage or andouille, bias cut
1 medium yellow onion, diced
1 medium green pepper, diced
2 stalks celery, diced
1 teaspoon minced garlic cloves
1 tablespoon tomato paste
1 tablespoon New Orleans Cajun spice
1 ½ qt. chicken stock (water & chicken base or drippings from thigh meat)
1 bay leaf
1.5 lbs (dry) parboiled rice

NEW ORLEANS CAJUN SPICE

1 cup cayenne pepper
1 cup red pepper
2 cup paprika
2 cup black pepper
1 cup cumin
4 cup chili powder
2 cup garlic powder
1 cup granulated onion

INSTRUCTIONS

1. Heat a large cast iron or Dutch oven (5qt) over medium to high heat, then add vegetable oil. Add boneless chicken thighs and brown on both sides.

2. Remove from oil and place in a oven-proof pan and cook in pre-heated oven at 350 degrees for about 10-12 minutes or until chicken reaches 165 degrees. Pull chicken and set aside.

3. While skillet is still hot, add bias-cut smoked sausage/andouille and sear until lightly browned. Remove and set aside.

4. Add chicken stock to de-glaze the pan, cook until the stock has completely evaporated. Layer in yellow onions, diced green peppers and minced garlic. Sauté using medium to high heat until peppers are tender and onions are translucent in color, about 5-7 minutes. Add tomato paste and cook for a bit to reduce its acidity. (Adding the tomato paste will stop the cooking of the onions & peppers.)

5. Return the chicken thighs and sausage to the skillet. Add New Orleans Cajun Spice and continue to cook until spice is fully incorporated. Add remainder of chicken stock and bring to boil. Add rice, butter & bay leaf; stir until the rice is fully mixed. Bring back to boil then turn burner to low, cover and simmer for 30-40 minutes or until desired consistency.

NOTES

1. Chefs Tip: Rice to Chicken Stock ratio: 1 cup rice to 1 ½ cups chicken stock