Brad's Campsite Jambalaya

Name: Brad's Campsite Jambalaya
Yield: 4 servings
Ingredients: 1 2 tablespoons vegetable oil; 1 1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces; 1 1 pound andouille sausage, sliced; 1 Kosher salt, freshly ground pepper; 1 1 large onion, chopped; 1 1 red bell pepper, chopped; 1 4 celery stalks, chopped; 1 4 garlic cloves, finely chopped; 1 2 tablespoons tomato paste; 1 1 pint cherry tomatoes, some halved, some whole; 1 2 cups long-grain white rice; 1 2 tablespoons Creole seasoning; 1 2 bay leaves; 1 6 cups low-sodium chicken broth; 1 3/4 pound medium shrimp, peeled, deveined; 1 Handful of fresh flat-leaf parsley leaves with tender stems

From the kitchen of Carly

Smoky chicken and andouille sausage build a deep, savory base for this one-pan jambalaya, cooked right over the campfire or stovetop. Cherry tomatoes add brightness to the holy trinity of onion, pepper, and celery, while tomato paste deepens every spoonful.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons vegetable oil
11 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
11 pound andouille sausage, sliced
1Kosher salt, freshly ground pepper
11 large onion, chopped
11 red bell pepper, chopped
14 celery stalks, chopped
14 garlic cloves, finely chopped
12 tablespoons tomato paste
11 pint cherry tomatoes, some halved, some whole
12 cups long-grain white rice
12 tablespoons Creole seasoning
12 bay leaves
16 cups low-sodium chicken broth
13/4 pound medium shrimp, peeled, deveined
1Handful of fresh flat-leaf parsley leaves with tender stems

Instructions

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