1000 pizza doughs: Feeling Spicy: Brown Jambalaya

So, it's been a couple weeks since my last Fall CSA box. Still plenty of local peppers, so tonight I cooked some brown jambalaya with local green and jalapeno peppers, chicken and Niman Ranch Andouille Sausage (for the Frederick folks, it's available at the Common Market). I normally don't care for sausage, but the meat in this dish feels more like a garnish. The rice is the most substantial part, and the chicken stock gives it a really "homey" feel, for me at least (one of my all-time favorite comfort foods is chicken and dumplings). Plus, after eating many a veggie-only meal during CSA season, my husband (carnivore extraordinaire) appreciates this time of year.

I used white rice because I was afraid that waiting for brown rice would overcook everything else. However, I just found this recipe for oven-baked jambalaya with brown rice, so may have to try that next time. According to How to Cook Everything, the difference between brown and traditional jambalaya is that the traditional jambalaya uses tomatoes. Most brown jambalaya recipes I've seen use a mix of chicken and sausage, where the traditional ones use shrimp, and sometimes ham. Both call for liberal amounts of peppers, onions and cayenne.

This recipe is a variation of Shrimp Jambalaya from How to Cook Everything, called Chicken and Sausage Jambalaya. I made it for the first time for a jambalaya cook-off at work (yes, I work in a pretty cool office!). It didn't win, as the judges preferred the more traditional red jambalaya, but got rave reviews from the spicy-food lovers. I lessened the portions just a bit from the original recipe below, because the original made too much for us to eat at home, even as leftovers.

This makes 4 generous servings (about 2 cups each) in about 1 hour and 15 minutes. It needs to rest for at least 10 minutes at the end, and it keeps well in a crock pot for longer events (just add a bit of water if it starts to scorch on the bottom). It's also excellent as leftovers for lunch.

Brown Jambalaya

3 tablespoons olive oil
2 onions, diced
2 green peppers, diced
2 jalapeno peppers, minced (optional, to taste)
Salt and pepper
8 ounces Andouille sausage
1 cup boneless raw chicken breast or thigh pieces, cut into 1-inch cubes
1 1/2 cups white basmati rice
4 cloves garlic, minced
1/2 teaspoon cayenne (or to taste)
Several sprigs fresh thyme, or 1 teaspoon dried
4 1/2 cups chicken broth or stock, or water
1/2 cup fresh parsley, chopped
A few scallions, sliced (optional)

Heat a large pot or Dutch oven over medium-high. Add olive oil, onions, peppers, jalapenos, sausage and salt and pepper, and cook for about 15 minutes, stirring occasionally.

Then add the chicken and cook about another 5 minutes, or until the chicken starts to cook (it will not be cooked through at this point).

Next, add the rice, thyme, cayenne and garlic and cook, stirring, for about 1 minute.

Then, add the chicken stock and bring to a boil.

Lower the heat and cook uncovered, stirring occasionally, for 30 minutes. Add a bit more stock or water if it starts to become too dry or sticky. Then, turn off the heat, cover and let rest for 10-15 minutes. Add parsley and/or scallions for garnish and enjoy!