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JOE'S JAMBALAYA

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1 hr 5 mins total
20 mins prep

Recipe Filed Under
Chicken, Pork, Rice, Vegetable, Cajun & Creole, Main Dish, Stew, Mardi Gras, Super Bowl, Tailgating

Provided By: Tailgating America

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Ingredients

Serves:

1/4 cup vegetable oil

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces

to ta salt and pepper

1 1/2 lbs sausage cut in ¼-inch slices

4 cups chopped onions

2 cups chopped celery

2 cups chopped green bell pepper

5 cups chicken stock or water flavored with chicken bouillon

1 tbsp minced garlic

4 cups long grain rice

2 tbsp Kitchen Bouquet (browning agent)

2 tbsp seasoning salt

2 cups chopped green onions

Directions

Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5-to-7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.

If using an electric stove, reduce cooking time by 3-4 minutes.

Four Tips 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper) 1 ¼ cups of liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.