Monday, June 14, 2010

Baked Jambalaya (Baking Week #11)

Bill loves Jambalaya and I make it regularly.  I'm a little bored with the process, so I've been experimenting.  Making stock from scratch has been part of the new routine, but it takes advance planning and time.  Tonight I wanted to make something that didn't need much tending.  I had all of the ingredients for Jambalaya and some leftover cooked brown rice, so I decided to try making it casserole style in the oven. 

6 skinless chicken thighs
5 links chicken andouille sausage
4 salt packed anchovies, spines and skin removed, rinsed well
olive oil
1 onion, sliced
1 red pepper sliced
1 - 2 T Creole seasoning
15 oz can fire roasted tomatoes with green chiles (from Trader Joes)
3 C cooked brown rice

Toss the chicken, andouille, anchovies, onion, pepper and olive oil together in a 13 x 9 baking dish.  Spread out in an even layer, and sprinkle with Creole seasoning.  Poke each sausage link 3-4 times.  Bake 20 minutes, then pour tomatoes and a bit of water over all, and return to oven x15 minutes.  Stir in the  cooked rice and a little water if it seems dry.  Bake until heated through.

This came out surprisingly good.  It was drier than stovetop jambalaya, and the meats had nice golden brown crust.  The tomatoes with chiles combined with Creole seasoning made for a spicy dish with depth of flavor. 

I used salt packed anchovies which are fussy.  You have to remove the spine and skin and rinse them to remove some of the salt.  You can use Worcestershire sauce, fish sauce, oil packed anchovies or green olives instead.

The Dish Bitch :)
cutting board
1 13 x 9 baking dish
wooden spoon
container from the cooked rice

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