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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jambalaya Recipe

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This recipe for Jambalaya is from Brignac Family Gatherings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large onions chopped 4 cups water
½ bell pepper chopped 2 tsp. salt
1 stalk celery chopped 1 tsp. black pepper
1 ½ lbs. of cubed pork 1 tsp. cayenne pepper
1 ½ lb. of Veron smoked sausage 1 tsp. garlic powder
½ cup of cooking oil ¼ cup chopped shallots
Tony Chachere’s seasoning 1 Tbsp. chopped parsley
1 can chicken broth 3 cups of rice
Directions:
Directions:
Take cubed pork and season it with Tony Chachere seasoning. In a black iron pot, add oil and cubed pork meat. Cook on medium to high heat until the pork is browned and thoroughly cooked. Stir frequently to prevent sticking and add water occasionally to control cooking temperature. Add onions, bell pepper, and celery to browned cubed pork. Cook together on medium to high heat until the onions are disappearing. Add water occasionally and stir frequently to prevent sticking.
Add cut Veron smoke sausage and cook on medium to high heat. Add chicken broth and water to the pot and place on high heat. Add salt, black pepper, cayenne pepper, and garlic powder to the pot and bring to a boil. Scoop grease from the top of the pot. Add the shallots and parsley and bring to a boil.
Add rice and stir it into the liquid in the pot. Lower to a medium heat and stir occasionally. The rice will begin to absorb the liquid in the pot. Start flipping the rice/liquid mixture until just about all of the liquid has been absorbed. Cover the pot and place it in the oven at 300 degrees for 30 minutes. After the 30 minutes, take the pot out of the oven, remove the cover and flip the jambalaya. Recover and let set for 1 minutes. Serve.
Personal Notes:
Personal Notes:
Uncle Dan’s famous jambalaya! This recipe is great for a small crowd. If you need jambalaya for a large crowd, Dan can help you with that too.

 

 

 

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