Worth a trip

Brad's Campsite Jambalaya

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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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.
2.
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.
3.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.
4.
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.

Recipes sourced from Epicurious.com.

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