Jambalaya

[Creole Fisherman]

Hello everyone. I am looking for a recipe to make a chicken/sausage jambalaya. I just restored a 12 qt. black iron pot. I have a propane cooker on which I would like to cook it on. I would appreciate some great recipes and maybe even one using pork. I look forward to making a big pot of jambalaya.

[Jordan]

this is how i cook mine


Ingredients


2 pounds mild smoked pork (http://www.foodterms.com/encyclopedia/pork/index.html) sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
1/2 pounds boneless skinless chicken thigh meat
1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme (http://www.foodterms.com/encyclopedia/thyme/index.html) leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper (http://www.foodterms.com/encyclopedia/white-pepper/index.html)
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock (http://www.foodterms.com/encyclopedia/stock/index.html)
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves
Directions

*Cook's Note: This recipe has been scaled down from its original version so that it can more easily made.
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
Use high heat to preheat the Dutch oven (http://www.foodterms.com/encyclopedia/dutch-oven/index.html) and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain (http://www.foodterms.com/encyclopedia/drain/index.html) off all of the excess grease to reduce the fat content from the dish.)
Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage (http://www.foodterms.com/encyclopedia/sausage/index.html) and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic (http://www.foodterms.com/encyclopedia/garlic/index.html); saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
Add the tasso (http://www.foodterms.com/encyclopedia/tasso/index.html), thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils (http://www.foodterms.com/encyclopedia/oils/index.html) and flavors.
At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
When you are ready to cook the jambalaya (http://www.foodterms.com/encyclopedia/jambalaya/index.html), add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
After about 5 minutes, fold in the parsley (http://www.foodterms.com/encyclopedia/parsley/index.html). Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer (http://www.foodterms.com/encyclopedia/simmer/index.html), covered, for at least 25 minutes. Do not remove the cover while the rice is steaming (http://www.foodterms.com/encyclopedia/steaming/index.html).

["H"]

Use pork shoulder, good smoked pork sausage, and boneless chicken thighs.
The chicken fat gives it a good flavor.

[Ray]

WTH does Thyme taste like? Never used it.

I use creole seasoning instead of all the single item seasonings.

I don't drain any fat. Sausage fat is good flavoring.

I use more meat than that recipe. I also add some ground pork and use something called country style pork ribs(boneless) cubed up.

And I use that onion mix that has celery, onions, parsley, green onions and bell pepper already chopped up. Too easy.

[SaltyShaw]

Mmmmmm Jambalaya never tryed cooking it but i sure love eating it!
http://www.cajuncrawfishpie.com/jambalaya.jpg
"Classical Chicken And Sausage Jambalaya"

Ingredients:

5 lbs. of chicken pieces with skin and bones
2 lbs. of your favorite sausage (andouille, smoked, etc.) cut into small round slices
5 tablespoons of vegetable oil
3-4 chopped up white onions
2 stalks of celery chopped
1 green and 1 red bell pepper chopped
2 cloves of garlic chopped
2 cups of chicken broth
1 1/2 cups of water
1 can of whole tomatoes chopped up
2 teaspoons of Cajun seasoning
2 1/2 cups of white rice
Instructions:

Heat a skillet with the oil. Add the chicken pieces and brown them for 5 minutes of so. Remove the chicken and set it to the side.
Add the sausage pieces to the skillet and brown them for 5 minutes or so. Remove the sausages and set them to the side.
Add the onions, celery, and bell peppers to the skillet and cook them on medium heat for about 10 minutes. You want the onions to be golden brown.
Add the garlic and 1 cup of the chicken broth to these 3 vegetables. Cook together for about 4 minutes.
Transfer all of the ingredients to a large pot. Raise the temperature until the liquid begins to boil.
Reduce the heat to medium and cover for approximately 30 minutes.
The jambalaya will be ready when most of the liquid is gone, and the rice is very soft.
Add a bit of Cajun seasonings (http://www.cajuncrawfishpie.com/cajun-seasonings.html) to taste.

[Ray]

That one looks mo betta, cept I like some Tasso in mine.
I like Tasso in chile too.

[SaltyShaw]

Tasso makes everything great! My taste buds agree with it very much!

[outcast]

Come to the Jambalaya festival next weekend in gonzales. There you can learn how to cook a real jambalaya. And who the hell puts tomatoes in a jambalaya?

[Hopedale Hustler]

Ask any man in the river parish wat are the only three things really needed to cook a jambalya (a real one) and they'll tell ya water rice and pork fat...was a meal intended for poor families long ago believe it or not

[simplepeddler]

Firss yu make da roux.................

Uh sorri dats gumbo.

Okay, you start with the chicken and get it browned...........take out then put the sausage get it brown with a light "crust" on the bottom of the pot.......then cook the oinions down to where the almost the color of a chocalate lab.

then you add all dat back in the SAME POT. The entire time you are doing this you are building your base to get the right color, no kitchen bouque is allowed at my house.

then I like to add a cup or so a water and cook it down till the pot starts to dry out,
then I add my broth get it to a boil and add the rice.

you have to cook the rice pretty hard to get it to split.
once it bust opens, put top on 20 minutes
roll it over, ten minutes, roll it over again.
done

[Gerald]

Jambalaya

Jambalaya can be made with different meats. It usually contains chicken and one or more other meats (sausage, pork, beef, venison, squirrel, duck, goose, etc.) along with a variety of vegetables and spices. This can also be made with seafood such as crawfish, shrimp or crab; but not fish...it would fall apart. This can also be made with or without a roux.

For 4 to 6 people............... I usually make a much larger batch and freeze it in meal size portions to be cooked with rice later.

Preparation


· 3 or 4 large yellow onions, chopped.
· 2 to 4 cups of celery, chopped.
· 1 med. Bell pepper, chopped.
· 3 to 5 cloves of garlic, finely chopped.
· ½ cup parsley, chopped.
· 1 cup green onions, chopped (optional).
· 1 cup chopped fresh or 1 small can of mushrooms (optional).

Meats


· 1.5 to 2.5 lbs., chicken can be in whole pieces but cut other meat into bite size portions.
· 1 lb smoked sausage cut into bite size pieces.

Cooking Stock


· Brown sausage on med. heat and place on paper towel to remove grease.
· Brown all other meat. This may take a couple of batches.
· Sauté the yellow onions, celery and bell pepper in with the meat. [not the sausage]
· Add ~3 cups of water to pot and add meat and sausage after browning.
· Add about 1 tablespoon salt and black pepper....... for a different flavor, add 1 can of Rotel
· Add about ½ teaspoon red pepper. tomatoes instead of the black & red pepper.
· Add garlic and parsley. ........Or add ½ jalapenopepper, finely chopped.
· Add 1/8 cup sugar.
· Add ½ teaspoon thyme and sage (optional).
· Add mushrooms (optional).
· Add ½ to 1 cup of Roux (optional). See recipe for making Roux.
· Add one small can of tomato sauce for a little different flavor (optional).
· Stir and simmer at least 30 minutes. Taste and add seasoning, as needed.
· Skim off excess grease, but leave some to add flavor.

Cooking Rice


If preparing large amount of the Jambalaya, take out about 1 cup of “stock” for each serving desired to eat now. Put remaining portion aside to cool and then put in labeled containers to save or freeze. The extra Jambalaya w/rice can also be frozen for a few months. Add seasoning to pot, if needed, after eating.

· Add about 2 cups water to the Jambalaya stock and bring to boil.
· Add ~2 to 2.5 cups rice. [~ ½ cup rice per serving]
· Stir, cover and Cook on low heat about 20 minutes.
· Add more water, as needed, while cooking rice.