"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jambalaya Recipe

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This recipe for Jambalaya, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

New Orleans School of Cooking
Added: Wednesday, March 7, 2007


1/2 C oil
1 Chicken - cut up
1 1/2 lb sausage
4 C chopped onion
2 C chopped celery
2 C chopped green pepper
1 T chopped garlic
4 C long grain rice
5 C chicken stock
2 t salt
2 C chopped green onion
Cayenne pepper to taste

Season and brown chicken in oil (lard or bacon drippings) over med-hi heat.

Add sausage to pot and saute with chicken. Remove both from pot and set aside.

From brown jambalaya, either add heaping T brown sugar to hot oil and carmelize, make roux, or use kitchen bouquet. For red jambalaya - skip this step.

Saute onions, celery, green pepper and garlice to the tenderness desired.

Return chicken and sausage to pot.

Add liquid and salt, pepper, and other seasonings. Bring to a boil. If using kitchen bouquet for brown jambalaya, add 1-2 T. For red, add 1/2 tomato juice or V8 for your liquid.

Add rice and return pot to boil. Cover and reduce heat to simmer.

Cook for a total of 30 minutes. After 10 min of cooking, remove cover and quickly turn rice from top to bottom completely.

Add green onions and chopped tomatoes if desired. For seafood jambalaya - follow first two steps and then return seafood now.

1 C raw rice will feed 3-4 people
1 C rice = 2 C trinity
1 C raw rice = 1 1/4 C liquid
don't be afraid to overseason

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
1.5 hours




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