Jambalaya
Ingredients:
1/4 cup bacon grease
1/2 lb. heavy smoked sausage or andouille sausage, diced (I peel the casing off)
1 cup raw chicken breast, diced
1 medium bell pepper, diced
1 stalk of celery, diced
3 garlic cloves, minced
4 cups (32 oz.) chicken stock
3 green onions, sliced
2 tsp. dried parsley
1 (15 oz.) can black-eye peas - do not drain
Salt
Cayenne Pepper
Louisiana Gold Pepper Sauce
1 box Uncle Ben's Long Grain Rice, uncooked
1. In a 4 qt. (or larger) cast iron dutch oven, heat bacon grease over medium-high heat.
2. Add smoked or andouille sausage and cook, uncovered, until fat is rendered and sausage is browned - about 12 minutes. Stir occasionally so bacon grease does not burn.
3. Add chicken and saute until dark brown on all sides and some pieces stick to the bottom of the pot - about 15 minutes. If sausage starts to look a little too brown, it's okay - the brown color of jambalaya comes from the color of the browned meat.
4. Using a potholder, tilt the pot and ladle out all oil except for 2 tablespoons
5. Add bell peppers, celery and garlic.
6. Cook until bell peppers are well caramelized, but do not scorch - the pot is hot so remember to stir!
7. Add chicken stock and bring to a rolling boil.
8. Reduce heat to simmer and cook for 15 minutes so flavors meld together.
9. Add green onions, parsley and black-eye peas, including bean juice. Add a few tablespoons of water to bean can, swirl, and add to pot.
10. Season to taste with salt (I use about 1 tsp.), cayenne pepper, (I start with about 1/2 tsp. and add more as needed), and Louisiana Gold Pepper Sauce (I start with about 6 shakes of the bottle and use more as needed.) This step all depends on your taste and preference of flavor and heat. If you prefer yours hotter than everyone else, remember that you can add hot sauce to your own dish when serving.
11. Add rice and seasoning packet and stir well.
12. Reduce heat to low, cover pot and cook 30-40 minutes, stirring every 15 minutes. Do NOT take lid off except to stir, or your rice will not cook correctly. Finished product should not be soupy.
13. Serve with Pepper Sauce bottle handy for those who want to spice things up a bit more. This recipe would serve 4 hearty portions.
Contact Shawn with questions or comments.
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