|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.
- 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.