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Bob's Jambalaya

Here is Associate Wine Guy Bob Woolson's recipe for Jambalaya that he originally found at the Gumbo Shop in New Orleans. Try this with a lightly chilled Rosé.

Serves 4


1 pounds chicken breasts and thighs, bone in
about 3 cups of water
1/4 cup cooking oil
1/2 pound smoked sausage, sliced into 1/4-inch rounds
2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons garlic (minced)
1 16 ounce can crushed tomatoes
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 cup converted long grain rice
1 1/2 cups stock (from cooking chicken)
1 pound peeled shrimp


Cover the chicken with water and set over a medium heat. Bring to a boil, reduce heat and simmer for about 45 minutes. Remove the chicken from the pot and reserve the stock. When cool enough to handle, remove the chicken meat from the bones then skin and cut into bite sized pieces. Set aside. Reserve stock.

Meanwhile, in a large heavy bottom pot (Dutch Oven) over a medium heat, sauté the sausage in the oil until lightly browned. Remove it from the pot with a slotted spoon and set it aside with the chicken. Add the onions, celery and bell pepper to the pot and sauté until tender. Add the crushed tomatoes, garlic, salt and pepper and cook for about 10 minutes, stirring and scrapping the bottom of the pot. Stir in the rice and mix well. Stir in 1 1/2 cups of the reserved chicken stock, bring the pot to a boil and then reduce to a simmer. Add the sausage, chicken and raw peeled shrimp. Cook uncovered, stirring occasionally, until the rice and shrimp are done, about 20 minutes.