• Cd42ef047c285a6945870ccf176e423e

Brad's Campsite Jambalaya

If you decide to make this out in the wild, pack the perishables in a cooler.

Prep
Cook
Serves 8people
Ingredients
2
tbsp vegetable oil
1 1/2
lb skinless, boneless chicken thighs, cut into 1" pieces
1
lb andouille sausage, sliced
Kosher salt, freshly ground pepper
1
large onion, chopped
1
red bell pepper, chopped
4
celery stalks, chopped
4
garlic cloves, finely chopped
2
tbsp tomato paste
1
pt cherry tomatoes, some halved, some whole
2
cups long-grain white rice
2
tbsp Creole seasoning
2
bay leaves
6
cups low-sodium chicken broth
3/4
lb medium shrimp, peeled, deveined
handful of fresh flat-leaf parsley leaves with tender stems
Directions
1.
Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
2.
Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
3.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.
4.
Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5–8 minutes. Top with parsley.

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