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Along with practicing cake recipes for months to get ready for Jennifer & Aaron's wedding, my dad also perfected his jambalaya recipe. All the work was worth it.
About the name: My dad is originally from Louisiana, where in true Southern tradition, they give you two names for a reason. His friends and colleages in California call him "Ken," but that doesn't have enough syllables for someone from Louisiana to pronounce. So, at the family reunions, and to his mom and sister, he's "Kenny K."
4 boneless, skinless chicken thighs
8 oz. andouille sausage, sliced
1 cup uncooked rice (*converted is better - Uncle Ben's)
1 1/2 cups diced yellow onion
1 cup diced green bell pepper
1/2 cup diced celery
2 cloves minced garlic
1/2 to 1 tsp of Tony Chachere's Creole Seasoning* OR a mixture of salt, pepper, thyme, paprika & cayenne
1 bay leaf
1 1/2 cups chicken broth*
1/2 cup diced tomato (optional)
Brown chicken in olive oil in a heavy, wide pan. When the chicken is brown on both sides, take it out and put it on a plate. Add the sausage to the pan, brown it slightly, then add the onion, celery & bell pepper. Cook over medium heat. When vegetables have softened, add the rice, bay leaf, garlic, and seasonings. Cook for a few minutes, then return the chicken to the pan. Add the chicken broth and tomato, bring up to a boil, then reduce the heat and cover. Cook for 20 minutes, or until liquid has been absorbed.
*NOTE: Converted rice is not something that I've ever purchased, and I was pretty skeptical about this ingredient. But my dad was right - the rice came out fluffy, with each grain separate.
Tony Chachere's is spicy seasoned salt. It's good, but if you use it, you really need to watch any other salt that you add to the recipe. (If you use canned chicken broth, for instance, make sure you get the unsalted kind.) If you don't want to use Tony Chachere's, season the rice with the mixture of spices to taste - generously with the pepper, cayenne, and thyme, a little easier on the salt and paprika.
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