I thought I had previously posted my prized Jambalaya recipe in another thread, but a search doesn't find it.
So here you go...
This may look complicated at first glance, but it's not. It will turn out great even if you don't follow my instructions exactly. No two batches are ever exactly the same! A few ingredients are marked Optional, if you want to simplify a bit.
It makes a huge batch (10-15 servings) and refrigerates & reheats extremely well.
Many people (even some snobby New Orleans natives!) have told me it's the best thing they've ever tasted, including some who said they never liked spicy food before. If you are serving anyone highly adverse to cayenne spiciness, cut the Creole Seasoning allotment in half, and make the seasoning shaker available for everyone else when serving.
New Orleans Creole Jambalaya
"just like ya'mom'an'em use ta make!"
Category: Main Course
Prep Time: 15-30 min.
Cooking Time: approx. 1.5 hrs
Ingredients:
One 28 oz. (large) can Crushed Tomatos (Optional - add half a small can of tomato paste for extra color)
8-10 cups chicken breast (approx. 4 breasts)
One Package Smoked Sausage (Cajun ANDOULLE, or HOT Ekrich, Hillshire Farm, etc. - the spicier, the better!)
** (note - any two meats will do - pork, beef, shrimp, etc.)
One 32 oz. bag long grain white rice (Optional - Uncle Ben's Converted costs more but works exceptionally well).
Two bunches of Green Onions (Optional)
10 cups of Chicken Stock
**note: (about 6 small cans, or 2 large ones. You can make your own while cooking chicken - I usually use 1 or two cans of chicken stock PLUS the stock from cooking).
1/2 cup Olive Oil
2 Bay Leaves (finely crumbled)
2-3 medium to large white onions
4-6 Green Bell Peppers (OPTIONAL - extra credit for using equal parts green, red, and yellow bell peppers)
5-6 Garlic cloves (pressed or smashed -or just use minced garlic which is almost as good)
1/4 cup finely chopped Parsley leaves (Optional)
Pork Gravy - 1 envelope of powdered mix (Optional)
1/4 to 1/3 cup Cajun or Creole Seasoning for recipie, plus as desired for chicken rub
*** (Look for Creole Seasoning from Zatarains, Tony Cacheres, Cajun Magic Seasoning Salt, Konriko)
***
www.zatarains.com makes & sells the BEST Creole Seasoning you will find
*** OR - you can make your own close substitute - 1/3 salt, 1/3 black pepper, 1/3 Cayenne pepper
Utensils:
1 Medium-size saucepan, 2-4 quart (only needed if preparing Pork Gravy)
1 Medium-large pot, 6-8 quart
1 Large pot, 8-12 quart
Tablespoon and small (1-2 cup) & large (4-8 cup) measuring cups
Spoon for stirring and knife for cutting vegies
Several bowls for holding chopped vegetables and other ingredients
Garlic Press for fresh garlic (unless you're using minced)
Cooking Instructions:
Rub raw chicken in creole seasoning and cook in 4 qt. or larger pot by boiling approx. 20 min. or until nearly fully cooked.
OPTIONAL - some people like to brown the chicken slightly in a frying pan before boiling.
While chicken cooks (or during prep), chop vegetables and cut sausage.
Chop one white onion very finely, one or two coarsely.
Chop bell peppers coarsely - about 8 to 12 slices per pepper.
Chop parsley finely.
Press or crush garlic cloves.
Crumble bay leaves as finely as possible with your fingers (or use a grinder).
Slice the stalks (the green parts) of green onion into quarter-inch pieces, and discard the white parts.
Slice and de-skin uncooked Smoked Sausage to 1/2 moon shape, 1/4” thick, and put in refrigerator.
Put garlic and bay leaf pieces in one container, finely chopped onions and parsley in another, and coarse onions and bell peppers anywhere else, so they will be ready to add at their proper times.
Cool and separate chicken from skin and bone (OR just use boneless skinless chicken breasts). The Chicken stock can be boiled down a little further and used in the recipe if desired, or discarded.
Cut separated chicken into bite sized (0.5 to 1 in.) pieces and set aside - put in refrigerator if it cools before you use it.
Prepare pork gravy with water per package directions in medium sized saucepan.
Pour prepared pork gravy along with 1-2 cups of chicken stock (1 or 2 cans) into medium-large pot, stir well, heat to a low simmer for 10-15 min.
**(Pork Gravy CAN be skipped for a simpler version, in which case sausage is added 10 min. earlier to large pot and cooked with everything else).
Put olive oil in large pot and heat to medium or medium-high. Add garlic and bay leaves and two pinches of finely chopped onions, and stir fry for 2-3 minutes.
Add about half a can of chicken stock to large pot and allow mixture to regain simmer.
Add bell peppers, coarse onions, parsley, and half of creole/cajun seasoning (4 tablespoons or so).
Stir constantly for 4-5 minutes.
Add about 1/3 of gravy/stock mixture to large pot.
Add crushed tomatoes (and tomato paste if desired) to large pot and stir in thoroughly.
Reduce heat if necessary for low simmer in large pot and stir every minute or two.
Increase heat on gravy/stock mixture to bring to a low boil.
Add Sliced Smoked Sausage to gravy/stock mixture (give it more chicken stock if necessary), cooking on high for 5 minutes or so.
Add entire gravy/stock/sausage mixture to large pot.
Add chicken pieces along with the rest of the creole seasoning (or add seasoning to taste) to large pot.
Simmer and occasionally stir large pot for another 20 minutes or so.
Last step - cook the rice.
**OPTIONAL - minimize any chance of burning rice in final stage by using medium pot to cook rice according to package instructions with one part chicken stock and one part liquid from large pot instead of water. Stir cooked rice into large pot before serving).
Add the remaining Chicken Stock.
Increase heat (and cover) if necessary to reach a low boil.
Add uncooked rice and stir till low boil returns.
Cover and reduce heat to Low - set timer for 10 min.
When timer goes off, uncover, stir, replace cover, cook for 10 more min.
Check rice for doneness -if it's still al dente, add 1/2 cup chicken stock or water, stir, cover, and cook 5 more min.
Repeat if necessary.
Remove large pot from heat and uncover. Garnish on top with chopped green onions (optional) and serve.