Jambalaya

🥘 Ingredients

• all-purpose flour
  1/2 c
• andouille sausage (sliced)
  1 lb
• canola oil
  5/8 c
• celery (diced)
  2 ribs
• chicken legs and thighs
  1 lb
• chicken stock
  6 c
• garlic (minced)
  8 cloves
• ground black pepper
• jalapeno (stemmed and minced)
  1
• long grain rice
  2 c
• red bell pepper (cored, seeded, and diced)
  1 large
• salt
• scallions (thinly sliced)
  1 bunch
• unsalted butter
  3 tbsp
• yellow onion (diced)
  1 large

🍳 Cookware

• dutch oven
• large pot

1. 1

   In dutch oven or large pot , heat canola oil on medium-high heat.

   canola oil: 1/2 c
2. 2

   Once oil heats, make a roux by adding all-purpose flour and begin stirring constantly until roux turns the color of chocolate (dark brown - about 5 to 6 minutes - remember to stir constantly to keep roux from burning).

   all-purpose flour: 1/2 c
3. 3

   When roux is brown, add in red bell pepper (cored, seeded, and diced) , yellow onion (diced) , and celery (diced) .

   red bell pepper (cored, seeded, and diced): 1 large, yellow onion (diced): 1 large, celery (diced): 2 ribs
4. 4

   Stir well to combine ingredients with roux for 1 to 2 minutes before adding in jalapeno (stemmed and minced) and garlic (minced) . Stir for an additional 1 minute.

   jalapeno (stemmed and minced): 1, garlic (minced): 8 cloves
5. 5

   Once vegetables are well combined and have been sweated for 2 to 3 minutes total, add in chicken stock . Simmer uncovered for 1 hour.

   chicken stock: 6 c
6. 6

   While stock simmers, heat canola oil in a skillet on high heat.

   canola oil: 2 tbsp
7. 7

   Brown chicken legs and thighs for 3 to 4 minutes on each side (more if you have bone-in), then remove from heat and set aside (reserve all juices).

   chicken legs and thighs: 1 lb
8. 8

   After 1 hour, taste and add in salt and ground black pepper as desired.

   salt, ground black pepper
9. 9

   Add in andouille sausage (sliced) , long grain rice , and chicken thighs with all juices.

   andouille sausage (sliced): 1 lb, long grain rice: 2 c
10. 10

    Bake covered in 350°F oven for ⏱️ 30 minutes .
11. 11

    After 30 minutes pull pot from oven and remove chicken.
12. 12

    Shred your chicken and then add back to pot.
13. 13

    Stir well along with unsalted butter and scallions (thinly sliced) before serving hot.

    unsalted butter: 3 tbsp, scallions (thinly sliced): 1 bunch