Jambalaya

What does dinner at my parents house, Christmas dinner with family, and LSU football game tailgates all have in common? JAMBALAYA! There is a good chance that a pot of this will be at every occasion as it is not a dish you make for yourself. This dish is something that is almost impossible to make in small batches, as sharing with others is what makes it taste so much better.

There is nothing that I dislike more than boxed jambalaya! I say this because it is not a hard dish to make from scratch. So unless you’re backpacking in the Appalachian Trail, leave the boxed stuff at the grocery store!!!!!!!

The recipe below is one that I have come up with over time. It is influenced by Justin Wilson, Emeril, and others. Every person in Louisiana has their own jambalaya recipe and everyone thinks theirs is the best. I won’t make that bold statement; mostly because my mom and others in my family stand higher than me on the chart. Nevertheless, I am very happy with my recipe and if you have the opportunity to make it one day, I am more than sure you’ll like it as well.

Jambalaya

  • Servings: 8
  • Time: 2 hrs
  • Difficulty: Medium
  • Print

  • 2 lb chicken, cut into chunks about 1 in.
  • 1/2 cup oil, I use olive oil
  • 1/2 cup bell pepper,chopped
  • 1 cup onions, chopped
  • 1  tbsp garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, copped
  • 1 1/2 lb Andouille sausage, cut into 1/4 in slices
  • 4 cups chicken stock
  • 8 oz tomato sauce
  • 8 oz copped tomatoes
  • 1/2 cup Creole seasoning
  • 2 tbsp dried thyme
  • 2 tbsp dried basil
  • 2 cups long grain rice, I use brown
  • Hot sauce, to serve

In a heavy, high walled pot heat the oil over medium heat.

Brown chicken in pot, making sure to stir so that chicken doesn’t stick.  After chicken has browned remove it from the pot, this is optional I don’t do it myself but it’ll help your other ingredients cook faster if you do.

Add onions, bell pepper, parsley, and green onions and saute until the onions are soft and translucent.

Add tomatoes and tomato sauce, chopped tomatoes, and Creole seasoning to pot and stir to combine.

Stir in the Andouille, stock, rice, chicken, and garlic.

Continue cooking until a majority of the water has boiled out, then reduce the heat to low and simmer for about 1 hr to to 1 hr and 15 minutes.  DO NOT REMOVE THE LID FOR AT LEAST AN HOUR!

Season with salt and pepper to taste, the Creole seasoning will have a fair of amount of salt and pepper in it.

To serve topped with chopped green onions and a bottle of hot sauce nearby.

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As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,

Ben

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