Spicy Mustard Green, Shrimp and Andouille Jambalaya

By Marge Perry & David Bonom

Robustly flavorful Jambalaya is perfect when cooking for a crowd or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick – you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.

  • Course: Dinner
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INGREDIENTS

  • 1 tablespoon olive oil
  • 3 1/2 - 4 pound chicken, excess fat
  • removed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sesame oil
  • 2 tablespoons fresh ginger, minced
  • 6 garlic cloves, minced
  • 5 green onions, cut into 3/4-inch pieces
  • 2 cups low sodium chicken broth
  • 1/4 cup white miso
  • 2 tablespoons lower sodium soy sauce
  • 2 tablespoons aji mirin
  • 8 white mushrooms, quartered
  • 12 ounces sweet potato, peeled, cut into
  • 3/4-inch pieces
  • 1 medium white turnip, peeled, cut into
  • 3/4-inch pieces
  • 1 medium parsnip, peeled, cut into 1/2-
  • inch pieces

DIRECTIONS

  1. Heat 1 tablespoon of the oil in an 5-qt. sauté pan over medium. Add the mustard greens and cook, stirring occasionally, until wilted, about 2-3 minutes
  2. Heat the remaining 1 tablespoon oil in the pan over medium. Add the sausage and cook until starting to brown, about 4 minutes. Stir in the onion, garlic, bell pepper, celery, thyme, oregano and cayenne pepper
  3. Add the tomato paste and cook, stirring, 1 minute. Add the broth, diced tomatoes and salt
  4. Stir in the shrimp and reserved mustard greens, cover the pan and cook until the shrimp are just cooked through, about 4-5 minutes. Remove from the heat and let stand 10 minutes. Divide among 4 servings bowls and serve with additional hot sauce, if desired.