Saturday, September 10, 2011

Jambalaya Recipe

Here is a traditional Acadian recipe from Louisiana.  It's hearty, easy to make, and satisfying.

Seasoning mix:
2 whole bay leaves
1 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. rubbed sage
Jambalaya prep:
2 tbsp. butter
1 lb. andouille or keilbasa sausage, cut into bite size slices
1 lb. chicken breast, cut into bite size pieces.
2 diced onions
1 stalk diced celery
2 diced green bell peppers
1 tbsp. minced garlic
12 oz. canned diced tomatoes in sauce or 12 oz. tomato sauce (not tomato paste)
2 1/2 c. chicken stock
1 1/2 cups (converted) uncooked rice
Combine all ingredients for the seasoning mix in a small bowl and set aside.

Preheat oven to 350 degrees.

Melt the butter in a 2-quart saucepan over medium-high heat. Add the sausage and cook until meat starts to brown.  This should take about 3 or 4 minutes, more or less. Add the chicken and cook it until the chicken turns brown, about 3-5 minutes. Keep it stirred frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute.  Stir in remaining vegetables, and take the mixture off the heat. Now stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350 for about 1 hour or until all liquid has evaporated.  Stir periodically.

Before serving jambalaya, remove bay leaves. Let stand for 5 minutes before serving. Add Tabasco sauce for further hotness.  For God's sake, don't screw it up with some off-brand hot sauce.

Serve with a nice beer, like Abita Turbo Dog or Blue Moon.


Anonymous said...

This sounds too good for generic beer or Bud.

Bilbo said...

I will be trying that recipe this winter for sure, and I agree with you about the Tabasco...although I do like Cholula with scrambled eggs. Do you have a good recipe for Red Beans and Rice?

eViL pOp TaRt said...

Bilbo, I'll see what I can find. Richard Collin's traditional recipe is a Platonic dish, as they go.

eViL pOp TaRt said...

A tip regarding Cajun food: Go easy of the spicy seasoning at first. It's better to add to taste than to make the food too hot.