Recipes

Recipes · Cajun

Jambalaya

Cajun · High Protein

Jambalaya

Ingredients

  • ***(I cook this from memory & varying ingredients & amounts)
    • Skinless Chicken (Approx. 6 thighs or 6 legs / Breasts are good but tougher)
    • Pork or Beef Sausage (1 package / 3 links) *(Pork preferred)
  • *** [RECIPE IS FOR 2 CUPS UNCOOKED WHITE RICE / 4 CUPS WATER - Cooked in one Pot] ***
  • -Sauté sliced Sausage in a lil vegetable oil.
  • -Add Chicken & brown all sides (*you can boil it if you prefer & use the chicken stock after) *(I salt & pepper visually)
    • Add & Sauté’ these 3 vegetables sliced or diced. *(I salt & pepper visually)
    • 1 Very Large Yellow Onion
    • 1 Green Bell Pepper *(or 2 if you prefer)
    • 1 Clove Garlic *( 2 if you’re Italian, Ha)
      • (No trinity / Celery - though 1 cup diced doesn’t change flavor much)
    • Add 1 can of Diced Tomatoes (15 oz) drained *(save tomato juice to the side if you learn you like a heavier overall tomato flavor)
    • Simmer ALL ingredients uncovered for approximately 15-20 mins. Vegetables should be soft/withered.
    • Add 4 cups Water *(Better if you use fresh Chicken Broth, or canned, & You can mix in remaining tomato juice) = 4 Cups liquid Totaled.
  • *(Optional: 1 or 2 tablespoons “Kitchen Bouquet“ for a darker color, but added flavor is questionable to me)
    • [VARIES BY PERSONAL TASTES] Add Cajun Seasoning, “Tony’s” etc., a teaspoon of any Louisiana Hot Sauce, more salt & pepper if needed. *** (For my taste: Water & mixture should be slightly salty & pepper hot at this point)
    • (Non-Required, Changes Flavor):
  • 1 Teaspoon Liquid Seafood Boil (Careful with this) AND/OR 2 Tablespoons Liquid Smoke.
    • Add 2 Cups Uncooked Long Grain White Rice > Stir Well.
    • Bring to a BOIL uncovered. - After 10 to 15 mins most of the liquid should be absorbed.
    • COVER - cook on MID-LOW (electric stove) for 20 minutes, > MIDWAY, uncover & Stir. *Quickly Recover. > At 20 mins, Rice should be very tender, if still moist, you can leave uncovered on very low. *If cooked too long, will become mushy. > * Taste even better after refrigerating in the pot overnight