Ingredients: |
Ingredients: 1/4 C Oil
1 Chicken, cut up and boned
1 1/2 lbs Sausage,(like kielbasa or polish), sliced
TRINITY:next three ingredients
4 C Chopped onions
2 C Chopped Celery
2 C Chopped Green Bell Pepper
1 tbsp Chopped Garlic
4 C long grain rice
5 C stock or flavored water
2 heaping tsp slat
Joe's Stuff or any all purpose seasoning (cajun)
2 C chopped green onions
(See special instructions for Red-vs- Brown Jambalaya)
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Directions: |
Directions:Season and brown chicken in oil over med-hi heat. Add sausage to pot and saute with chicken. Remove both from pot.
(For Brown Jambalaya, either add a heaping tbsp brown sugar to hot oil and caramelize, make a roux or use Kitchen Bouquet. For Red Jambalaya delete this step).
Saute Onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, Joe's Stuff, and other desired seasonings and bring to a boil.
If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp. For red jambalaya, add about 1/4 C paprika, add liquid, you may want to use 1/2 stock and 1/2 tomato or V-8 juice for your liquid. Add rice and bring to boil. Cover and reduce heat to simmer. Cooke for a total of 30 minutes. After 10 minutes 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 the first 2 steps, then return seafood with meat.
Rice Notes:
1 C raw long grain rice will feed 3 people
4 Keys: 1 C rice to a total of 2 cups trinity in any combination.
1 C raw rice to 1 1/4 C liquid
over-season to compensate for the rice
cook for a total of 30 minutes, turning completely after 10 minutes |
Personal
Notes: |
Personal
Notes: This recipe came from the New Orleans School of Cooking. This is a huge recipe but easily cut down. I have made if for Mardi Gras events at church. At home I serve it with a salad.
Joe's stuff is a cajun spice blend sold at the New Orleans Cooking School, I believe it can be ordered on-line, but I have used other cajun seasonings and it turns out just fine. Note: Spicy is a blend of spices, hot should be added at the table.
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