Chicken and Sausage Saffron Jambalaya

Key to this recipe is a well seasoned caste iron dutch oven. If properly seasoned, its like having a non-stick pot. Better yet, use an enamel caste iron pot if its available. Also watch out for scorching when cooking the sausage and chicken. Never leave the pot for more that 5 minutes. You'll want to constantly stir and scrape up the fond that add so much flavor to the meal. Use steeped saffron, if available, as it adds a wonderful mediterranean taste

Makes 6 to 8 servings

INGREDIENTS

1/2 cup vegetable oil

3 cups chopped onions

1/2 cup Celery chopped

1 cup chopped red bell peppers

3 teaspoons salt

1 1/4 teaspoons cayenne

1 teaspoons cajun seasoning 

1 teaspoon minced fresh thyme 

pinch of saffron (optional)

3 cups water 

3 cups chicken broth (low sodium)

3 cups medium-grain white rice

4 andouille sausage, halved lengthwise and cut into 1/4-inch pieces

1.5 pound boneless and skinless chicken thighs cut into 1 inch cubes 

3 bay leaves

1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled (optional)

DIRECTIONS

- Rinse rice to remove starch and let dry out in a mesh colander

- In pot, combine water and broth. mix in saffron and bring to a boil. lower temp to low and simmer covered for 20 minutes. This will steep the saffron

- Heat the oil in a large cast-iron Dutch oven over medium heat. 

- Add the onions, celery, bell peppers, 2 teaspoons of the salt, cajun seasoning, 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. 

- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Around 10 minute mark, watch out for scorching and turn down heat if it occurs. 

- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. watch out for scorching!

- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the saffron steeped broth and thyme, stir to combine, and cover. Cook over on low heat for 30 to 35 minutes, without stirring. after 35 minutes you'll want to check rice to make sure liquid has been absorbed. Continue to check every 5 minutes until liquid is absorbed

- Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more. Note: shrimp will cause the dish to last just for 2 to 3 days. Without shrimp, dish can last for 4 days.

- Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.