Jambalaya 😋 we REALLY like it. I’m wondering if anyone that glances at my blog knows (hence the title) that I am basically jotting down notes, for me & my family, for future reference on recipes or dishes 🤔 yup 😊
Anyway, on this one (Chef John Besh creole version recipe below pics) I went cajun, I brown chicken and sausage first in a couple tbsp of oil (bacon fat works good 🥓😜), transfer to plate & sauté onion, celery & bell pepper (I happened to have roasted red pepper so yeah…that went in; always good). Add seasoning (cajun & other favorites like garlic powder, Lawry’s all purpose, S&P), crushed red pepper flakes & some dashes of favorite hot sauce. Then add 1 1/2 cups of long grain white rice, stir to coat and add 3 cups of chicken broth ➡️ in that I use Knorr’s chicken bouillon, a dash of the tomato/chicken bouillon & a tsp of Better than Bouillon chicken base…bouillon varies depending on what I have; i like the vegetable bouillon base. Bring to boil, reduce to simmer, cover & let cook 20 – 25 minutes. Mine is just right at 20 minutes. If I have shrimp (cleaned) I add that for a few minutes at end..until done, pink. 🦐 Most of the time I do not have shrimp on hand. Chicken and Sausage Jambalaya is damn good by itself though 🤩 Garnish with chopped green onion.
Whatever kind of peppers you have; make it work 😉
Chef John Besh in New Orleans says he’s been eating jambalaya ever since he could chew. For this quick, simplified version of the Creole classic, he insists on high-quality, well-seasoned meat because the andouille and breakfast sausage provide the bulk of the flavor in the dish.
1 tablespoon canola oil
3/4 pound andouille sausage, sliced 1/4 inch thick 1/4 pound breakfast sausage, casings removed 1 large onion, diced 1/2 green bell pepper, diced 1 celery rib, diced 1 garlic clove, chopped 2 cups white rice 1 bay leaf 1/2 teaspoon dried thyme Salt Freshly ground pepper 1 quart chicken stock or canned low-sodium broth One 14 1/2-ounce can chopped tomatoes 3 scallions, chopped Tabasco or other hot sauce, for serving
How to Make It
Heat a large enameled cast-iron casserole until hot. Add the oil and both sausages and cook over moderate heat, stirring to break up the breakfast sausage, until the fat renders and the sausages brown, about 8 minutes.
Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the bell pepper, celery and garlic and cook, stirring occasionally, until the bell pepper and celery are crisp-tender, about 5 minutes. Stir in the rice, bay leaf and thyme, season with salt and pepper and cook, stirring, for 3 minutes.
Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer until the rice is tender, about 20 minutes. Fold in the scallions and serve with Tabasco.
Or I like this ONE POT JAMBALAYA recipe here ⤵️