A good recipe
I made this tonight and thought I'd share.
Cajun-Style Brown Jambalaya
1 lb chicken, cubed
1 lb andouille, sliced on the bias
1 onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
3-6 cloves garlic, minced
salt
pepper
ground cayenne
creole seasoning
vegetable oil
6 cups chicken stock
3 cups uncooked rice
season the cubed chicken with salt, pepper, and cayenne. Brown in oil. Add andouille and cook. Pour off excess fat. In large cooking pot (preferably cast iron) saute trinity + garlic in oil. When the onion is translucent, add the meat. Add stock, rice, and creole seasoning and bring to boil. As it is brought to a boil, check the seasoning (you won't have another opportunity to tweak it). It should be a bit over salty as the rice will absorb a lot of salt.
When it boils, cover, reduce heat to low, and simmer 20 to 25 minutes until the rice is done. Serve with a good French bread and a good hopsy beer.
Oh, and some Jambalaya recipes will say that you can substitute some other smoked sausage for the andouille if you can't find it. Don't listen to them. There is nothing that can sub for andouille. You should be able to find it in pretty much any large city, you just might have to look a bit. I can get it at my local Albertsons, but that's a new thing. Before that I had to find a real, honest-to-God butcher shop that made their own sausage. Find it and do it right.
Serves, I don't know, a boat-load of people.
Happy Twelfth Night!
Cajun-Style Brown Jambalaya
1 lb chicken, cubed
1 lb andouille, sliced on the bias
1 onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
3-6 cloves garlic, minced
salt
pepper
ground cayenne
creole seasoning
vegetable oil
6 cups chicken stock
3 cups uncooked rice
season the cubed chicken with salt, pepper, and cayenne. Brown in oil. Add andouille and cook. Pour off excess fat. In large cooking pot (preferably cast iron) saute trinity + garlic in oil. When the onion is translucent, add the meat. Add stock, rice, and creole seasoning and bring to boil. As it is brought to a boil, check the seasoning (you won't have another opportunity to tweak it). It should be a bit over salty as the rice will absorb a lot of salt.
When it boils, cover, reduce heat to low, and simmer 20 to 25 minutes until the rice is done. Serve with a good French bread and a good hopsy beer.
Oh, and some Jambalaya recipes will say that you can substitute some other smoked sausage for the andouille if you can't find it. Don't listen to them. There is nothing that can sub for andouille. You should be able to find it in pretty much any large city, you just might have to look a bit. I can get it at my local Albertsons, but that's a new thing. Before that I had to find a real, honest-to-God butcher shop that made their own sausage. Find it and do it right.
Serves, I don't know, a boat-load of people.
Happy Twelfth Night!
posted by Christian Husband at 5:31 PM
3 Comments:
Mmmmm!!
Being a deep deep southern girl, I suggest you add a small can of Rotel tomatoes next time (if you like the spice). Even better!!
Jamby is one of my favs!
This was cajun, not creole. So, no tomatoes.
I love jambalaya! Made some Sunday night. Our recipes are a little different, but you are absolutely right about the andouille.
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