Jambalaya by way of Spain

 

I have never tried a jambalaya recipe with toasted angel hair as a substitute for rice. This is such a great idea. My kids loved this!

Jambalaya by way of Spain (WSJ, by Matt Kelly)

INGREDIENTS

·        8 oz angel hair pasta

·        2 tablespoons olive oil

·        1 stalk celery, finely diced

·        1 green pepper, finely diced

·        1 small onion, finely diced

·        4 cloves garlic, minced

·        1 oz cured Spanish chorizo, thinly slices (did not use)

·        2 oz thick-cut tasso or Candadian bacon, diced into ½-inch pieces (used cooked ham)

·        Kosher salt and freshly ground pepper

·        2 skinless, boneless chicken thighs cut into 1-inch pieces (used cooked boneless, skinless chicken thighs)

·        1 tablespoon creole seasoning

·        12 oz canned crushed tomatoes (used crushed cherry tomatoes)

·        2 cups chicken stock or water (did not have enough chicken stock so used 1 cup chicken stock and 1 cup water + chicken bullion powder)

·        1 bay leaf

·        Slice scallions, to garnish

DIRECTIONS

1.      Preheat oven to 350 degrees. If using angel hair pasta, break it up into 1 inch to 1.5 inch pieces. Spread across a baking sheet and toast until golden, 3-5 minutes. Set aside.

2.      Meanwhile, set a wide pot over medium heat and swirl in olive oil. Once hot, add celery, peppers, onions, garlic, chorizo, and ham. Saute until onions are translucent, about 5 minutes. Season chicken all over with salt and pepper. (did not season chicken since used cooked chicken)

3.      Stir crole spice into stew’s base in pot. Lay in chicken and cook, undisturbed until one side browns lightly, 5-6 min. Stir in tomatoes, stock and bay leave and bring to a simmer. Season with salt.

4.      Add toasted pasta and cook until noodles absorb most of the cooking liquid, 15-20 min. if pan looks dry, add splashes of water as needed (I had to add ¼ to ½ cup of water. I also added some extra salt and pepper, chicken bullion powder, and creole seasoning).

5.      Spread stew across a casserole dish and discard bay leaf. Heat broiler to high. (finished here. Did not broil dish after cooking on stove)

6.      Slide pan under broiler and broil until top browns in spots, 2-3 min. Garnish with scallions and serve immediately.