Thread: Jambalaya

Well, I posted my gumbo last year. This offering is jambalaya --pronounced jumbalaya. This is the one I made and brought to the pier last fall if you were one of those who was there that day.


Cajun Brown (as opposed to Creole Red) Jambalaya

Single Batch - 10 @ 2 cup servings

1 lb. smoked sausage sliced
1 1/2 lb. boned skinless chicken cut in thin strips

2 med. onions minced
1 bell pepper minced The Trinity
4 ribs celery minced

1 green onion
2 tsp. (4 cloves) garlic chopped
1 1/2 qt. (6 c.) stock
2 1/2 c. LG rice rinsed
thyme & parsley
cayenne & black pepper to taste
sea salt to taste

-Brown (dark-just before crispy) the sausage on medium low heat in cast iron pot - remove when done and set aside
-Add chicken in pot and allow to stick and get dark but not burned before stirring. Remove and
set aside.
THE FIRST TWO STEPS ARE CRITICAL. The dark crunchies left in the pot give the color and much flavor.

-Deglaze the pot with a bit of stock to remove the fond if needed
-Add Trinity to the pot and allow to cook 2-3 minutes before stirring. Allow to simmer until mushy and transparent looking.
-Return chicken and sausage to pot with 1 1/2 qt. (6 c.) stock
-Add all remaining ingredients except rice and bring to boil.
-Add rice and simmer for 20 minutes without lifting pot lid
-Remove lid and lift and fold. If soupy, let stand uncovered until thick.



DOUBLE BATCH
20 @ 2 cup servings

2 lb. smoked sausage sliced
3 lb. boned skinless chicken cut in thin strips

4 med. onions minced \\
2 bell pepper minced ------ The Trinity
8 ribs celery minced //

4 tsp. (8 cloves) garlic chopped
3 qt. ( 12 c.) stock
5 c. LG rice
thyme & parsley
cayenne & black pepper to taste
sea salt to taste


SAME AS ABOVE

:banana:....I need some of that today...