Andouille and Chicken Jambalaya
 
 
Makes 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tablespoon + 2½ teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper (more or less depending on how spicy you like your food)
  • 2¾ teaspoons dried thyme
  • 1¼ teaspoons dried oregano
  • ½ teaspoon dried chili flakes
  • 6 ounces cooked andouille, halved lengthwise and then cut crosswise into ¼"-thick pieces
  • 2 cups cooked, chopped chicken, white or dark meat
  • 2 cups long-grain parboiled rice
  • 1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
  • 1 12 oz. bottle amber beer
  • 2½ cups water
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion, celery and bell pepper and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add next 12 ingredients (smoked paprika through chicken) and cook, stirring occasionally, for 2 minutes.
  3. Add next four ingredients (rice through water) and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender, about 20 minutes.
  4. Stir in green onions and parsley and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/andouille-and-chicken-jambalaya/