Jambalaya W/crackers Recipe

Prep and bread chicken

Cut chicken thighs into 1-inch pieces. In a medium bowl whisk the egg, then add cracker crumbs and 1/2 teaspoon Creole seasoning; toss chicken pieces to coat evenly. Set aside.

Brown sausage

Slice andouille or smoked sausage into 1/4-inch rounds. In a large heavy Dutch oven or deep skillet over medium-high heat, add 1 tablespoon olive oil and brown sausage 3–4 minutes until edges are caramelized. Remove sausage with a slotted spoon and reserve on a plate.

Sear chicken

Add remaining 1 tablespoon olive oil to the same pot. Add breaded chicken in a single layer and cook 3–4 minutes without moving to get a crust, then stir and cook another 2 minutes until lightly golden (chicken will finish cooking later). Remove and reserve with sausage.

Cook shrimp

Pat shrimp dry and season with a pinch of salt and pepper. When rice is nearly done (later step), stir in shrimp and cook 2–3 minutes until pink and opaque. Remove shrimp and return to dish at the end.

Dice the onion, bell pepper, and celery (the classic 'holy trinity') into medium dice. Heat the pot over medium heat and add butter. Add diced onion, bell pepper, and celery and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute to remove raw flavor. Add canned diced tomatoes with their juices and scrape up any browned bits from the pot.

Return reserved sausage and chicken to the pot. Add the uncooked rice and toss gently to combine with vegetables and proteins.

Pour in chicken stock, add bay leaves, remaining Creole seasoning (if any), smoked paprika, dried thyme, salt, black pepper and hot sauce. Bring to a gentle boil, reduce heat to low, cover tightly and simmer 18–20 minutes, or until rice is tender and liquid is absorbed.

Once rice is cooked, remove pot from heat. Let sit covered for 5 minutes, then fluff rice with a fork.

Stir in cooked shrimp and chopped parsley and green onions. Taste and adjust seasoning with salt, pepper or hot sauce. Discard bay leaves.

Spoon jambalaya into shallow bowls and sprinkle an extra tablespoon of crushed cracker crumbs over each serving for crunchy 'cracker' topping. Serve hot.