Chef Mik's Shady American Style Jambalaya

Jambalaya basically came from the classic Spanish dish Paella. As the slaves of the Spanish houses in Louisiana reinterpreted the dish with what they had on hand, adding their own cultural stamp to it. Typically it’s prepared with chicken, sausage and shrimp, along with a mirepoix known as “the holy trinity” consisting of onion, celery, and bell peppers (also known as capsicum / paprika / pimento). However as this dish itself is a bastardisation of a prior dish it too can be modified in any number of ways. Examples include the types of ingredients used such as adding more sea food, or alternate types of meat , bacon drippings, ham hock, beer and on and on it goes.

Sauté 3dl each: onion, celery, and bell peppers in 2 TBS extra virgin olive oil for 5 minutes add 2 cloves garlic minced and sauté a minute longer

Add 400 grams chicken loins and sauté two or three minutes longer or until the chicken is lightly browned

I am using boneless, skinless free range

Add sliced fully cooked sausage sauté for a couple minutes more and add spice mix sauté two minutes longer

Spice mix:
1 good sized TBS granulated garlic
1 good sized TBS thyme
1 ts cayenne pepper
1 ts paprika powder
salt and pepper to taste

I am using a smoked Polish Kielbasa sausage

Add 1 liter chicken broth, 7.5dl diced tomatoes, 1 dl tomato puree (paste), 0ne or two bay leaves and bring to a light boil, add .5 liters (5 dl) rice (long grain or parboiled are fine), shrimp, and about 1 dl chopped parsley, adjust seasoning accordingly, I add an extra table spoon of extra virgin olive oil before placing the lid on the pot then simmer for about 25 minutes to a half hour

NOTES:
If using beer add two or three dl's and subtract that from the chicken broth

You can use what ever rice or grain you like, cooking times may very

I like my Jambalaya a little saucy for a drier version subtract 5 dl sauce

Ready to serve!