Preparation time: 20 mins
Cooking time: 1 hr 40 mins
- 2 tablespoons (plus 1/2 cup) high temperature cooking oil, such as grape seed oil
- 1 pound boneless chicken thighs
- 1 pound smoked andouille sausage
- 2 ribs celery, medium dice
- 1 large onion, medium dice
- 1 large bell pepper, medium dice
- 8 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup all-purpose flour
- 1 cup amber beer
- 6 cups low-sodium chicken stock
- 2 cups uncooked rice
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup green onions, sliced thin
- Preheat oven to 350 F
- Season chicken thighs with salt, black pepper, and cayenne.
- Heat a large Dutch oven on medium heat.
- Add 2 Tablespoons of oil to the pot.
- When oil is hot, add chicken thighs and sear for 5 minutes on each side.
- Remove chicken from pot and set aside.
- Add 1/2 cup of oil to the pot.
- When the oil just starts to smoke, add flour and stir continuously until the roux is the color of dark chocolate.
- Add all the vegetables and garlic to the roux and cook for 1 minute.
- Add beer to the roux and cook for 30 seconds.
- Add the stock and chicken thighs to the pot, stirring until sauce comes to a simmer. Cover and continue simmering for 1 hour.
- Add the uncooked rice and andouille sausage to the pot, stir and cover. Then, bake in the oven for 30 minutes.
- Remove from the oven and stir in butter. Garnish with green onion, serve and enjoy.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/isaac-toups-jambalaya-recipe-t248306