MSU Corporate Chef Kurt Kwiatkowski's recipe for Jambalaya. Click the play button below to hear Chef break it down.

Jambalaya

2 T. Olive oil

1# Andouille sausage

2# thigh meat chicken

2 c. onion, small diced

4 stalks celery small diced

2 green peppers, seeded and small diced

1 T. tomato paste

3 cloves of garlic, minced

1 c. white wine

2 bay leaves

2 t. smoked paprika

½ t. cayenne pepper, more if you want it hotter

2 14oz. cans of diced tomatoes, drained

6 c. chicken broth

2 c. long-grain rice

3 T. fresh chopped parsley

Salt and pepper to taste

4 green onions sliced thin for garnish

 

Heat oil in a soup/stock pot over medium high heat and sauté sausage on each side for about 2-3 minutes, and remove and let cool. Salt and pepper the chicken thigh meat and sauté chicken on each side for 2-3 minutes and remove and cool as well.

Turn heat to medium, and sauté onions, celery, and peppers for 7 minutes then add tomato paste and garlic and sauté for an additional minute.

Deglaze pot with white wine, and scrape the bottom of the pot the best you can. Add bay leaf, broth, paprika, cayenne, and diced tomatoes.

Cut the chicken into medium chunks, then cut the sausage in half-length wise and then again into ½” thick half-moons and add both sausage and chicken into the pot. Bring the pot up to a boil, reduce heat and simmer for 45-50 minutes.

Add the rice to the pot and stir a couple of times while pot continues to simmer for another 15 minutes or until rice is tender.

Add the parsley, taste and adjust with salt and pepper as needed. Serve it up, and garnish with sliced green onions.