Brad's Campsite Jambalaya

Ingredients

• •2 tablespoons vegetable oil
• •1½ pounds chicken thighs
• •1 pound andouille sausage
• •1 to taste kosher salt and pepper
• •1 large onion
• •1 whole red bell pepper
• •4 stalks celery
• •4 cloves garlic
• •2 tablespoons tomato paste
• •1 pint cherry tomatoes
• •2 cups long-grain white rice
• •2 tablespoons Creole seasoning
• •2 whole bay leaves
• •6 cups low-sodium chicken broth
• •¾ pound medium shrimp
• •¼ cup flat-leaf parsley

Cooking Instructions

1. 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.

   5 min

2. 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.

   7 min

3. 3.

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

   25 min

4. 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.

   8 min