Cajun Chicken & Andouille Sausage Jambalaya

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Cajun Chicken & Andouille Sausage

For the protein:

8 boneless, skinless chicken thighs

12 oz andouille sausage, sliced thick

2 tb and 1 tsp of cajun spice rub

1 tb bacon fat

Brown the andouille sausage in 1 tb of bacon fat for 5 minutes over medium to medium-high heat. Remove the sausage and add the chicken. Brown the chicken for 5 minutes on both sides. To avoid crowding, do this in batches.

For the sauté:

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 poblano pepper, chopped

1 jalapeño pepper, diced

1 leek, halved lengthwise and sliced

1 large sweet onion, chopped

6 stalks celery, chopped

1/3 cup chopped parsley

2 tsp cajun spice rub

1 1/2 tb all purpose flour

1 tb bacon fat

Remove the chicken from the pan and set aside. Add an additional 1 tb of bacon fat to the pan along with the chopped peppers, leeks, onion, celery and parsley. Season with 2 tsp of cajun rub and sauté for 10 minutes, stirring occasionally.

Coat the veggies with the flour and cook off for 5 minutes.

 For the braise:

12 oz beer

1 tb cajun spice rub

1 tsp kosher salt

1 tsp smoked paprika

Add the beer and cook for 2-3 minutes until thickened, stirring to deglaze the bottom of the pan. Add the additional braising spices and return the chicken and sausage to the pan. Simmer with the lid on for 1 hour.

*Add your peeled and deveined shrimp in the last 2-3 minutes of the braising, allowing the sauce to cook the shrimp until they are opaque. 

For the rice:

2 cups white rice

3 1/2 cups chicken stock

1 tb cajun spice rub

1 tb butter

Season the chicken stock with the cajun spice rub and bring to a boil. Add the rice and the butter. Stir once to melt the butter. Reduce the heat to low and cook until the rice is tender (15-20 minutes).

Bringing it all together:

Parsley for garnish

Place a portion of the rice in a bowl. Add some of the braised chicken and andouille sausage along with the veggies and braising liquid. Mix to incorporate. Garnish with the parsley and serve while war

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