OK, so this all started because I love Paella and I love Jambalaya and I had Hogg's Andouille that needed to be used. . . so, before i give you the details, let me say that I know purists will say this dish is neither Paella nor is it Jambalaya. I realize that--and I'm ok with it. But, it takes good enough to suit me and it's a heck of a lot easier than Paella made in one of those big pans.
We got four generous servings out of this.
8 ounces of Andouille (you could use polish sausage if you can't get andouille), sliced into rounds
2 chicken drumsticks
8 ounces of shrimp
2 cups of chicken stock, divided
two chopped roma tomatoes or 1 regular tomato, chopped
1 tsp. smoked paprika
pinch of saffron threads
1 cup brown rice
Bell pepper strips (I used 1/2 each of a red, green, and yellow pepper)
Sliced garlic cloves (I'm not putting a number here, as I used about six, but some folks don't care for garlic)
1 onion, halved and sliced in thin strips
juice of one lime
Start the rice by putting in 1 cup rice and 1 cup stock. You can use the saucepan for this, but I just throw it in my rice steamer. Combine the paprika and saffron threads with the other cup of stock, and when the rice is "ready," stir the rice and stock together in a large casserole dish (11x13).
Throw in the peppers, tomatoes, garlic and onions, as well as the sliced sausage. Nestle the chicken drumsticks in the rice mixture.
Season your drumsticks with salt and pepper (and more paprika if you like) and nestle them in the rice. Cover with foil and bake at 350 for about 45 minutes.
Check the chicken to be sure it's cooked and if it is, check the rice for doneness. If you're ready to go, throw the peas and shrimp on top and sprinkle with the lime juice and return to the oven for about 15 minutes with the foil on (this is if your shrimp are still icy--they steam on top). You can then either eat it up (it's brothy at this point in the bottom of the pan) or, if you are determined to have the rice a little crispy on top, you can flash broil it.
To serve, take the chicken legs out and debone the meat--put it in a bowl and you've got dinner.
You can heat the leftovers in gratin dishes (leave the shrimp off til the rice is hot and a bit crusty on top, then throw the shrimp back on to heat them at the last minute). This is the way to satisfy the craving for the crust on the bottom of the paella pan (also called soccarat) . I know it's not the same, but it works and the trade off of ease is well worth it.