Kale Jambalaya with Espellete Pepper and Spanish Pimenton

By Spencer Schmerzler
Serves: 4 Cuisine: American

Here is a twist on an old favorite. Instead of standard Cajun spices, Chef Spencer has fired the Jambalaya up with a Mediterranean flare: Piment d’Espellete AOC from France and a beautifully spicy Pimenton from Spain.

Ingredients

  • 2 Chicken Breasts
  • ½ lb Andouille Sausage
  • 3 strips of Bacon
  • 2 cups Rice
  • 4 cups Chicken Stock
  • ¼ cup Green Pepper, chopped
  • ¼ cup Red Pepper, chopped
  • ½ cup Onion, chopped
  • ½ cup Tomato, diced
  • 1 cup fresh Kale, chopped
  • 1 tsp Espelette Pepper Powder
  • ½ tsp Pimenton
  • Salt & Pepper
  • Butter
  • Olive Oil

Preparation

  • In a small bowl mix together ¾ tsp Espelette Pepper Powder, ¼ tsp Pimenton, and a pinch of salt and pepper. Set aside.
  • Slice the chicken into 1” cubes. In a small bowl, combine chicken, a splash of olive oil and some of the spice mixture made in step one. In a sauté pan melt butter and cook the chicken until cooked though and tender. Season with the premade mixture to taste. Set aside.
  • Bake the Andouille sausage in a 350° oven until cooked though. (If it is precooked just slice the sausage and set aside) Cook the bacon until crispy. Slice the bacon and sausage in ¼ inch pieces. Set aside with chicken.
  • Bring chicken stock to a boil. (This is a good time to chop the vegetables if you haven’t done so already) Add rice. Once the rice comes to a boil, cover the pot and turn to low heat. Cook until the chicken stock is absorbed.
  • While the rice is cooking, in a sauté pan cook the peppers until their color brightens (about 3-5 minutes) then add the onions. Cook until soft. Set aside.
  • Once the rice is done transfer the vegetables and meats into a large bowl. Add the rice and mix until well combined. The heat of the rice will wilt the kale and reheat and meat and other ingredients that cooled down.

COMMENTS

No customer comments for the moment.

Only registered users can post a new comment.