★ Issue CMSC·21–018 · Published 02 May 2021

Casa M Jambalaya.

Name: Casa M Jambalaya
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: **FOR THE VEGETABLES:**; 1/2 cup avocado oil; 3 cups sweet onion, chopped; 6 cloves garlic, minced; 2 cups poblano chile, stemmed, seeded, chopped; 2 cups celery, chopped; **FOR THE MEATS:**; 1 pound andouille (or smoked sausage), cut into 1/3" slices; 2 pound boneless, skinless chicken thighs, cut into bite-sized chunks; 1 pound shrimp, cleaned, headed, peeled; **PULLING IT ALL TOGETHER:**; 2 Tablespoons Casa M Spice Co Chain Reaction®; 2 Tablespoons Casa M Spice Co Cattle Drive®; 4 bay leaves; 2 14.5 oz cans fire roasted tomatoes with juice; 5 cups chicken broth; 3 cups rice, white, long grain; 1 cup green onions, chopped

Sear meat and vegetables hard in cast iron, then let rice drink down all that browned flavor

PREP 25 min

COOK 60 min

TOTAL 1:25h h

SERVES —

HEAT medium

BLEND RATING 4.9 140 reviews · Chain Reaction®

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You'll need

Cutting boardDutch oven

Sear meat and vegetables hard in cast iron, then let rice drink down all that browned flavor

Ingredients

**FOR THE VEGETABLES:**
1/2 cup avocado oil
3 cups sweet onion, chopped
6 cloves garlic, minced
2 cups poblano chile, stemmed, seeded, chopped
2 cups celery, chopped
**FOR THE MEATS:**
1 pound andouille (or smoked sausage), cut into 1/3" slices
2 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 pound shrimp, cleaned, headed, peeled
**PULLING IT ALL TOGETHER:**
2 Tablespoons Casa M Spice Co Chain Reaction®
2 Tablespoons Casa M Spice Co Cattle Drive®
4 bay leaves
2 14.5 oz cans fire roasted tomatoes with juice
5 cups chicken broth
3 cups rice, white, long grain
1 cup green onions, chopped

Method

01

Chop onion, garlic, poblano, celery
12 min

Can prep vegetables up to 8 hours ahead and refrigerate.
02

Slice andouille, chunk chicken, clean shrimp
10 min

Prep proteins up to 4 hours ahead and keep refrigerated.
03

Chop green onions
3 min

Set aside about 3/4 cup of the green onions for garnish at the end; you want them fresh and bright, not cooked down into the pot.
04

Sauté vegetables in oil until browning
18 min

Stir often over medium-high heat to prevent scorching.
05

Brown andouille and chicken with vegetables
13 min

Stir often, reduce heat if scorching starts.
06

Toast rice in pot for 3 minutes
3 min

Stir to coat rice evenly with oil and juices.
07

Add broth, seasonings, tomatoes, shrimp and bring to boil
5 min

Mix well before bringing to boil.
08

Simmer covered untouched for 30 minutes
30 min

Do not lift lid or stir during this step.
09

Check rice doneness and adjust seasoning
3 min

Rice should be tender and liquid absorbed.
10

Remove bay leaves, stir in green onions
2 min

Fish out those bay leaves completely—you don't want anyone biting into one—then fold in the green onions so they just wilt into the steam off the hot rice, keeping their bite.

From Mike's Notebook

Toast the rice dry in the pot before adding broth—it absorbs flavor better and won't turn to mush.

Chicken thighs stay tender during that 30-minute simmer; breasts would dry out and disappoint you.

Add shrimp at the boil, not before—they'll turn to rubber if they cook the full half hour.

Cooked It?

Casa M Jambalaya.

Ingredients

Ingredients

Method

Chop onion, garlic, poblano, celery

Slice andouille, chunk chicken, clean shrimp

Chop green onions

Sauté vegetables in oil until browning

Brown andouille and chicken with vegetables

Toast rice in pot for 3 minutes

Add broth, seasonings, tomatoes, shrimp and bring to boil

Simmer covered untouched for 30 minutes

Check rice doneness and adjust seasoning

Remove bay leaves, stir in green onions

From Mike's Notebook

Tell us how it went.