The Seminoles kick off the season with Tomahawk Jambalaya, featuring chicken thighs, andouille and a little bit of New Orleans Cajun spice.
Traditional Jambalaya with chicken thighs, andouille and New Orleans Cajun Spice
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- 4 lbs. boneless chicken thigh
- 2 tbsp vegetable oil
- 1 tbsp 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 tsp minced garlic cloves
- 1 tbsp tomato paste
- 1 tbsp 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
- 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.
- 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.
- While skillet is still hot, add bias-cut smoked sausage/andouille and sear until lightly browned. Remove and set aside.
- 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.)
- 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.
- Chefs Tip: Rice to Chicken Stock ratio: 1 cup rice to 1 ½ cups chicken stock
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
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