JAMBALAYA
½ cup celery small dice
½ cup bell pepper small dice
1 cup onion small dice
3 tablespoons minced garlic
2 bay leaves
Salt 3 tbs
Tabasco sauce 4 tbs
2 Tbs chopped fresh thyme.
½ pound andouille sausage diced
½ pound chicken thighs diced
2 cups rice
1/4 cup of Cajun spice 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.
Learn more about SOKOL BLOSSER.
Pairing: Sokol Blosser's Evolution Riesling
INSTRUCTIONS
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 next ingredients. Toss the diced chicken with the Cajun spice and to the pan and sear real well creating a nice golden spice crusted coating. Next toss 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 Riesling to lift all the good parts and bits from the bottom of the pan. Next add in the rice and 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.
