Ingredients

• 6 chicken drumsticks, skin off, about 6 ounces
• 1/8 teaspoon sea salt
• freshly ground black pepper, to taste
• ¼ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• ¼ pound smoked sausage, such as chicken andouille or fresh chorizo, skin removed, cut into ½-inch-thick slices
• 1 onion, peeled and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1 red bell pepper, seeded and roughly chopped
• 1 celery stalks, trimmed and roughly chopped
• 1 fresh bay leaf
• 2 sprigs of fresh thyme
• 3 cloves garlic, peeled and sliced
• 1 fresh red chile, seeded and minced
• 1 cup canned diced tomatoes
• 2 cups chicken broth
• 1½ cups long-grain rice
• 8-10 large raw shrimps, shell-off and cleaned
• a handful of fresh curly parsley

Equipment list
• Knife
• Cutting board
• Large bowl
• Large Dutch oven or large heavy duty pot with a cover
• Measuring spoons
• Measuring cups
• Liquid measuring cup
• Large spoon
• Can opener

Description

Jambalaya Is A Cajun French Word That Means “jumbled” Or “mixed Up,” And I Have No Doubt That The Philosophy And Heart Of This Recipe Comes From A Similar Place To Paella, Kedgeree, And Risotto. Originally, Any Louisiana “critter” Unlucky Enough To Get Ca

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