Jambalaya

Jambalaya
Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup oil

  • 1

    chicken cut up

  • 1 1/2

    lbs sausage

  • 4

    cups chopped onions \

  • 2

    cups chopped celery \trinity, chopped to desired size

  • 2

    cups chopped green pepper /

  • 1

    Tbsp chopped garlic

  • 4

    cups long grain rice

  • 5

    cups chicken stock

  • 2

    heaping tsp salt

  • cayenne pepper to taste

  • 2

    cups chopped green onions

Directions

season and brown chicken in oil (lard, bacon drippings) over med hi heat. Add sausage to pot and saute with chicken. Remove both from pot. For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and carmelize for roux or use Kitchen Bouquet. For red jambalaya, delete this. Saute onions, celery, and green pepper and garlic to the tenderness you desire (remember it will continue to cook so don't overdo it). Return sausage and chicken to pot. Add liquid and salt, pepper and other desired seasonings and bring to a boil. If using Kitchen Bouquet for brown jambalya, add 1-2 Tbsp. For red jambalaya, add approx 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or v-8 for liquid. Add rice and return to boil. Cover and reduce heat to simmer. cook for a total of 30 minutes. after 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely (do not stir). Add green onions and chopped tomatoes if desired. For seafood jambalaya, follow first two steps, and then add seafood here. 1 cup long grain rice will feed 3 people. Notes: 1 cup rice to a total of 2 cups of trinity in any combination 1 cup raw rice to 1 1/4 cups liquid overseason to compensate for rice cook for a total of 30 minutes, turning completely after 10 minutes.

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