Holy Trinity Jambalaya Stew Recipes

HOLY TRINITY JAMBALAYA STEW

Holy Trinity Jambalaya Stew image

We think this is more of a gumbo rather than a jambalaya but whatever you want to call this recipe, it's delicious. Hearty and savory, it's full of Cajun flavor. We added some Cajun andouille sausage to ours to add a nice kick of spice. Make this for Mardi Gras and everyone's taste buds will be happy.

Provided by Sherry Peyton @SherryPeyton

Categories Chicken

Number Of Ingredients 17

Ingredients

4 tablespoon(s) canola oil, divided
4 - chicken thighs, or other chicken pieces to make about 2 cups of meat
1 1/2 large sweet peppers (half a red, yellow and green) or what you have
1 medium onion, diced
3 medium ribs of celery, chopped
1 cup(s) diced okra (optional)
1 teaspoon(s) salt (more or less depending on salt in other canned ingredients)
2 teaspoon(s) black pepper and cayenne (less if you wish)
3 clove(s) garlic, microplaned
2 can(s) stewed tomatoes, 15 oz each
2 - bay leaves
2 cup(s) chicken stock, more or less
1 pound(s) andouille sausage (or other type)
1/2 - 1 pound(s) shrimp, cleaned
3 tablespoon(s) all-purpose flour
4-5 - scallions, chopped
- File' powder (for the table)

Steps:

Heat up 2 tbsp oil in a large Dutch oven. Place thighs in, skin side down, brown well, turn, and brown the other side. Remove to a plate, and reduce heat to medium.
Add the trinity: onions, peppers, and celery; saute, until softened. Add the bay leaves and salt and peppers. Add the okra.
When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic microplaned, and return the chicken to the pot.
Add the chicken stock. Simmer on low for a good thirty minutes until chicken is done. Remove chicken to cool, and then remove from bones and shred.
At this point you can cover and leave until you are close to eating. (I typically cook this in the morning and let it set on the stove all day to let the flavors marry). When ready to continue, return the chicken to the pot if you have not already and dice up the sausage (I used already cooked so I don't like to let it sit and lose its unique flavor). Adjust the stock so that there is enough to not quite cover the food thus far. Begin to bring to a boil.
Make your roux. Take 3 Tbsp canola oil and add 3 Tbsp flour. Cook, stirring until it is a medium brown. Add in chunks to the Dutch oven once the stew is boiling.
Five minutes before serving add the shrimp to the top, and cover for five minutes. Serve over rice, with chopped scallions and file' powder on the side to sprinkle over as your guests desire.

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