This Jambalaya recipe pairs perfectly with a chilled glass of our Estate Riesling!
½ cup celery small dice
½ cup bell pepper small dice
1 cup onion small dice
3 tablespoons minced garlic
2 bay leaves
3 tablespoons salt
4 tablespoons Tabasco sauce
2 tablespoons chopped fresh thyme
½ pound andouille sausage diced
½ pound chicken thighs diced
2 cups rice
1/4 cup of a Cajun spice blend of your choice
4 cups chicken stock
Sokol Blosser Riesling as needed
Extra virgin olive oil as needed
2 scallions cut on extreme bias for garnishing
In a 4 quart or larger sauce pot add olive oil to lightly coat the bottom of the pan. Turn the pan to medium high heat. Wait for the oil to come up to temp to sear the chicken. Toss the diced chicken with the Cajun spice and add to the pan. Sear well to create a nice golden spice crusted coating.
Next, add in the andouille sausage and diced vegetables and sauté until the onions become translucent.
Add in the garlic, bay leaves, and thyme sauté for about a minute more.
Then deglaze the pan with Sokol Blosser Estate Riesling to lift all the good parts and bits from the bottom of the pan.
Next add in the rice, chicken stock, salt, and tabasco sauce.
Bring to a simmer and cover with a lid and reduce heat to a lowest setting. Cook for 20 minutes.
Pull from heat and let rest for 10 minutes.
Serve and garnish with reserved scallions.