Ingredients: |
Ingredients: 1/4 - Cup vegetable cooking oil
3 - Large yellow onions, chopped fine (optional
1 - Large green bell pepper, chopped fine
3 - Stalks green onions (scallions), chopped fine
2 - Large cloves garlic, pressed through garlic press
1 - Cup sliced fresh mushrooms (optional)
2 - Tbsp. dehydrated parsley flakes
4-1/4 - Cups chicken broth
2 - Cups long grain rice
1-1/2 - Cups meat (see below)
Seasonings to taste:
Salt
Black pepper
Tony Chachere's Cajun Seasoning
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Directions: |
Directions:Preheat large heavy pot (preferably black iron) on high heat. Add cooking oil and chopped onions. Brown onions to a chocolate brown color, stirring constantly to prevent scorching (adding small amounts of water during this process assists in browning and inhibits scorching). Lower heat to medium, add chopped bell pepper, green onions, and garlic. Smother down, stirring constantly, until dry (again, adding small amounts of water will assist in wilting the veggies).
Add rice, stirring frequently to prevent burning, cook for 3 to 4 minutes.
Add chicken broth and bring mixture to a boil. Season to taste. Add meat, lower heat to low, add mushrooms. When mixture comes to a simmer, stir once and cover tightly. Simmer slowly until rice is cooked.
REMEMBER - A TRUE CAJUN STYLE JAMBALAYA NEVER MET A TOMATO.....
MEAT: Jambalaya can be made with shrimp, oysters carbmeat, smoked sausage, pork pieces, beef pieces, bonless chicken, or any combination thereof. Meat such as pork pieces, beef pieces, and chicken should be seasoned, browned, and pre-cooked before adding to Jambalaya. |
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