Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ c vegetable oil
¼ c flour
1 chicken, whole, boned, and skinned
1½ lbs. sausage
4 c onion, chopped
2 c celery, chopped
2 c green pepper, chopped
1 T garlic, chopped
4 c long-grain white rice
5 c stock
3 heaping tsp salt
cayenne pepper, to taste
1 c green onion, chopped
1 c parsley, chopped
1 c tomatoes, chopped, optional
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Directions: |
Directions:Season chicken with salt and pepper. Brown in 3 T oil, over medium high heat in large pot or dutch oven. Add sausage to pot and sauté with chicken. Remove both from pot.
For Brown Jambalaya, either add a heaping tablespoon of brown sugar to hot oil and caramelize or use Kitchen Bouquet. For red Jambalaya, delete this.
Make the roux. Add the ¼ c oil to the pot, heat. The flour is added to hot oil, blended until smooth, and cooked to the desired level of brownness.
Add the onions, celery, green pepper, and garlic, sauté until vegetables are tender.
Return the chicken and sausage to pot and simmer with the vegetables. Add stock (this can also be a combination of stock, beer, wine, or for red jambalaya add in some tomato sauce - total liquid should add up to 5 c) and bring to a boil. Cover and reduce heat to simmer. Add salt and pepper. Add rice, return to a boil. Cover and reduce heat to a simmer.
Cook for a total of 30 minutes. After 10 minutes of cooking, remove cover and quickly move rice away from sides of pit, and turn it once.
Add green onions and parsley, chopped tomatoes, if desired. For seafood jambalaya, follow steps for browning meats/proteins, remove from pot as directed but do not add seafood back in until this point.
Key Words: #Football |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: 1. The combination of onions, celery, and green pepper is known as the trinity in the South. You can use any combination of amounts of these ingredients as long as it adds up to 8 cups.
2. Water with bouillion can be substituted for the broth. I usually use canned chicken broth or stock.
3. Lots of salt... 3 heaping teaspoons is actually recommended.
4. I use a combination of Andouille sausage, a type of spicy sausage popular in the South, and Eckrich sausage, The Andouille can be really spicy so that is why I use a combination of the two.
5. Use caution when adding cayenne. Depending on how spicy Andouille is, this can make it really spicy. I just add a little, maybe ½ teaspoon.
6. Liquid to rice ration: 1 c raw rice to 1 ¼ c liquid. Liquid can be a combination of stock, broth, wine, beer tomatoe sauce.
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