Chicken and Seafood Jambalaya
I set out this week to test a new recipe for camping with larger groups. This Jambalaya recipe will feed approximately 10 people. The key here would be the preparation at home. I would recommend chopping the vegetables at home and throwing them all in a Ziploc bag in the cooler. If you are going to be making this later in the trip, purchase your seafood frozen and freeze your chicken and sausage--this will help keep the other items in the cooler cold! Pre-measure your spices and toss them in a small Ziploc. Make it easy, the less you have to do in the field the better!
- 2 Tbsp olive oil
- 1 lb chicken, cubed
- 2 lb andouille sausage, sliced into ¼ inch 'coins'
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp thyme
- 3 bay leaves
- 3 ripe tomatoes, chopped
- 2 cups uncooked long-grain white rice
- 2 qts chicken broth
- 1 lb medium shrimp, peeled and deveined
- 1 lb scallops
In a large pot or skillet, heat the oil over medium-high heat. Brown the chicken, turning and searing on all sides, about 5 minutes. Add sausage stirring until browned, about 5 more minutes.
Add the onions, bell peppers, celery, garlic and seasonings and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Add the bay leaves and tomatoes and cook an additional 2-3 minutes. Stir in the rice and broth and bring to a boil. Reduce heat and let simmer, covered, stirring occasionally until the rice is tender (about 30 minutes). Add shrimp and scallops, stir frequently until the seafood has turned pink (about 5 minutes). Remove from heat and let sit covered for 15 minutes.