Red Jambalaya

Ingredients

• 1 lb boneless chicken thighs, cubed
• 1 lb smoked sausage
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 cloves garlic, minced
• 4 ribs celery, chopped
• 2 small cans tomato paste
• 4 large Creole tomatoes, peeled, seeded, and diced
• 2½ C vegetable stock
• 3 tbs Cajun seasoning
• 2 bay leaves
• Salt to taste
• 4 C uncooked rice

Directions

1. Prepare the rice according to package directions and reserve.
2. Brown the chicken, sprinkling with some of the Cajun seasoning and set aside. Brown the sliced smoked sausage or andouille and pour off fat.
3. In the same pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. Add the Creole tomatoes and add them to the vegetables toward the end of their cooking time.
4. In a separate sauté pan, heat the tomato paste over medium heat and allow it to brown a little (a non-stick pan works best for this). As it heats, the sugar in the tomato paste will caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.
5. Deglaze the pan with the stock, scraping the bottom of the pan to mix up the browned bits, and stir until smooth. Add to the sautéd vegetables and combine thoroughly. This mixture should be fairly thick.
6. Add the Cajun seasoning and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes.
7. Combine the rice with the rest of the ingredients, mix well, and adjust seasonings as needed.
8. Place in a large buttered baking dish (or dishes) and bake in a 300° for 10-15 minutes. Serve with salad and French bread.

Chef's Notes

• To the meats listed above, you may add or substitute 1 lb shrimp, boiled in Zatarain's and peeled, 1 lb leftover holiday turkey, cubed, or 1 lb of any kind of poultry or fish, cubed. Any combination of these will also work.
• You may substitute 1 lb diced ham for the andouille and 1 28-oz can tomatoes for the Creole tomatoes.