About the Recipe
The Bayou meets the desert in this quick version of Jambalaya
3 Tablespoons olive oil divided ( we use bacon fat mixed with olive oil)
1 lb. boneless chicken thighs cut into 1-inch pieces
1 lb. Spanish hard chorizo sausage sliced into ¼-inch discs
2 heaping tablespoons Timoteo's Gringo Rub
1 tbsp Timoteo's Sonoran Spice Rub
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium yellow onion diced
1 jalapeno diced
1 green pepper diced
1 anaheim pepper cdiced
1 red pepper diced
3 celery stalks diced
4 cloves garlic minced
4 teaspoon fresh thyme chopped
1 teaspoon dried basil
2 teaspoon fresh oregano chopped
1 teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
1 bunch green onions chopped (separate white and green parts)
1 15-ounce can crushed roasted tomatoes
2 Tablespoons tomato paste
3 cups chicken bone broth
1 ½ cups par boiled white rice ( Uncle Ben's is the best)
2 bay leaves
1 pound uncooked shrimp peeled and deveined and tails removed
cilantro chopped fine, for sprinkling on top
Heat 2 tablespoons of oil/fat over medium-high heat. Add the chicken thigh chunks and the hard chorizo sausage. Season with 1 tablespoon of the Gringo Rub, and a little salt, and pepper, then cook for 5-6 minutes, stirring occasionally with a wooden spoon until browned. ( careful not burn) Transfer to a clean plate and set aside.
Add remaining tablespoon of oil/fat and saute the onion, jalapeno, green pepper, red pepper, anaheim pepper, celery, and white parts of the green onion. Saute for about 5-6 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
Add the garlic, remaining Gringo and Sonoran seasoning, remaining salt and pepper, thyme, oregano, basil, and cayenne pepper. Saute for another minute.
Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
Bring to a simmer, then cover and cook for 20-30 minutes, stirring every five minutes until nearly done (careful not to burn)
Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.
You can choose to do this in a pan and in the oven.
Calories: 768kcal | Carbohydrates: 51g | Protein: 43g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 2124mg | Potassium: 1037mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1929IU | Vitamin C: 62mg | Calcium: 129mg | Iron: 4mg