Jambalaya with Saffron Aioli
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients for Jambalaya:
- 1 pound boneless skinless chicken thighs (or chicken breast) cut into 1 inch pieces
- 1½ teaspoons chili powder
- 1/2 - 3/4 teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- 1/2 pound (227 grams) smoked andouille sausage, cut into 1/4 inch rounds
- 1 large yellow onion, diced
- 2 large celery stalks (with their leaves), diced
- 2 green bell peppers, seeded and diced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- one 14.5 ounce can crushed tomatoes or diced tomatoes in their juice
- 3 cups chicken stock
- 1 cup long grain white rice
- 1 bunch scallions (5 – 6 each), thinly sliced (the whole scallion)
- 2 tablespoons Italian parsley, chopped, for garnish
- kosher salt and fresh ground black pepper, to taste
- hot sauce, such as Tabasco, for serving (optional)
- 1 pinch saffron
- 1 tablespoon water, boiling
- 1 egg yolk
- 1 small garlic clove, minced
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 8 ounces (1 liquid measuring cup or 100 mL) olive oil
- kosher salt, to taste
- On the cutting board or in a mixing bowl season the chicken pieces with chili powder, cayenne, kosher salt, and fresh ground black pepper.
- In a 4.25 quart SCANPAN sauté pan or Dutch oven heat 2 tablespoons of olive oil on medium. When oil is hot and shimmering add the season chicken pieces and andouille sausage. Cook until golden brown on all sides then remove from pot, leaving all the fat and seasonings in the pot.
- Still over medium heat add the holy trinity: onion, celery and bell pepper and cook until softened and starting to brown, about 7 to 10 minutes.
- Add the garlic and cook until aromatic, about 1 minute.
- Stir in the tomato paste and cook until the color deepens, about 1 to 2 minutes.
- Add the crushed tomatoes (or diced tomatoes and their juices) along with the chicken stock. Stir to combine then turn the heat up to high until the mixture comes to a boil then turn down to low heat.
- Add the rice along with the chicken stock, stir and cover. Allow to cook for about 20 minutes, until the rice is tender and most of the liquid has evaporated.
- While the jambalaya is cooking, make the Saffron Aioli: in a small bowl add the pinch of saffron to the boiling water. Let sit for at least 10 minutes
- In a medium bowl whisk the egg yolk, garlic, Dijon and lemon juice. While still whisking, slowly drizzle in the olive oil. It’s important to add the olive oil slowly at the start and whisk continuously to ensure emulsification.
- Add the saffron water then taste; season with salt and additional lemon, if needed.
- Taste the jambalaya and season with salt and freshly ground black pepper.
- To serve, spoon the jambalaya into a bowl, add a dollop of saffron aioli and sprinkle with scallions and Italian parsley. Serve with Tabasco.