Brad's Campsite Jambalaya

Ingredients for Brad's Campsite Jambalaya

• 2 cucchiai di olio vegetale

• 675g skinless, boneless chicken thighs, cut into 1" pieces

• 450g andouille sausage, sliced

• Sale kosher, pepe macinato fresco

• 1 cipolla grande, tritata

• 1 red pepper, chopped

• 4 celery stalks, chopped

• 4 spicchi d'aglio, tritati finemente

• 2 cucchiai di concentrato di pomodoro

• 575ml cherry tomatoes, some halved, some whole

• 375g long-grain white rice

• 2 tablespoons Creole seasoning

• 2 foglie di alloro

• 6 cups low-sodium chicken broth

• 350g medium prawns, peeled, deveined

• Handful of fresh flat-leaf parsley leaves with tender stems

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.

Add onion, 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.

Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.

Season prawns with salt and pepper; mix into rice. Cover and cook until rice is tender and prawns are cooked through, 5–8 minutes. Top with parsley.

Avvertenza

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