Pairs well with Jambalaya-Paella Fusion
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Jambalaya-Paella Fusion
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A flavorful fusion dish combining elements of Cajun jambalaya and Spanish paella with chicken, smoked sausage, ham, seafood, and saffron-infused rice. Perfect for dinner parties or special family meals.
01:00:00 total
Serves 6
medium
Main Various
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Ingredients
- chicken legs and thighs - 6 pieces (3 legs and 3 thighs, skin removed)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- garlic olive oil - watch the video to see (for sautéing)
- large onion - 1 large (chopped)
- garlic - 2 tablespoons (chopped)
- celery stalks - 3 stalks (small dice)
- green bell pepper - 1/2 large (small dice)
- red bell pepper - 3/4 large (small dice)
- smoked and cooked Andouille sausage - watch the video to see (sliced)
- baked ham - 4 ounces (diced)
- fresh tarragon - 1 tablespoon (chopped)
- fresh thyme - 1 tablespoon (chopped)
- saffron threads - 1 teaspoon (for infusion, about 1 teaspoon)
- bay leaf - 1 leaf (1 leaf)
- cayenne pepper - watch the video to see (to taste)
- white wine - watch the video to see (for saffron infusion and seafood cooking)
- chicken stock - 3.5 cups (unsalted or low sodium)
- rice - 2 cups (medium grain, not bomba or calasparra)
- sea scallops - watch the video to see (cleaned and dried)
- black tiger shrimp - watch the video to see (peeled and deveined)
- mussels - 1 pound (cleaned and debearded)
- shallot - 1/2 shallot (chopped)
- fresh parsley - watch the video to see (for garnish)
- lemon - 1 lemon (for decorative zigzag slices and garnish)
- chopped tomatoes - 1 small tomato (optional, for adding near end)
Instructions
- Prepare Chicken: Season chicken legs and thighs with salt and pepper. Remove skin. Heat garlic olive oil in a large pan or casserole over medium-high heat. Sauté chicken pieces until golden brown on both sides to develop color and flavor.
- Sauté Vegetables: Add chopped onion to the pan and sauté until golden brown. Add garlic, celery, green and red bell peppers, and continue to cook until vegetables soften.
- Make Saffron Infusion: Add saffron threads to a small amount of white wine to create a saffron infusion. Pour this into the pan with vegetables and chicken to add color and flavor.
- Add Rice and Sausage: Add rice to the pan and sauté briefly like making risotto to coat grains and add flavor. Add smoked Andouille sausage slices.
- Add Stock and Herbs: Pour in chicken stock (3.5 cups) and add bay leaf, chopped tarragon, thyme, and cayenne pepper. Stir gently to combine all ingredients.
- Bake in Oven: Cover the pan and bake in a preheated oven at 350°F (175°C) for about 30 to 45 minutes, until rice is partially cooked and chicken is tender.
- Prepare Seafood: Meanwhile, sauté scallops and shrimp separately with salt and pepper to get a nice sear. For mussels, prepare a broth with garlic, shallots, and white wine. Steam mussels in this broth until they open.
- Combine Seafood and Ham: Add seared scallops, shrimp, diced baked ham, and optionally chopped tomatoes to the rice and chicken mixture. Mix gently and return to oven uncovered for another 10 to 15 minutes to finish cooking.
- Final Assembly and Garnish: Arrange mussels on top of the dish. Prepare lemon garnish by cutting lemon peel in a tight zigzag pattern. Garnish with fresh parsley and lemon slices before serving.
