Cajun French: la celeri (la sel-ree) – celery
Every Cajun has “their” Jambalaya recipe. All recipes are good, yours is the best. John’s recipe has been honed over the years and I guess it still is. Each time John would cook jambalaya Laurie’s Dad would tell John, “this is the best Jambalaya yet”. Part of the fun of cooking is always tweaking a recipe. That is what a recipe is for – a map or guideline – yours to add your touch and make it your special dish. We hope you enjoy this Jambalaya recipe and maybe add or change to make it your own.
Mais C’est Bon!!
Enjoy!!
Ingredients:
2 Tbl olive oil
1.5 lb boneless chicken, chop bite size
1.5 lb smoked sausage, chop bite size
Cajun Trinity – dice
2 onions
1 green bell pepper
2 ribs celery
1 Garlic head – dice
1 Tbl Cajun Seasoning
1 tsp Black Pepper
Pinch Cayenne Pepper
1 tsp Salt
6 cups chicken stock (homemade or store bought)
1 Tbl Worcestershire sauce
1 tsp Kitchen Bouquet or Savoie’s Flavoring & Brown Sauce (optional – for color)
3 cups parboiled rice
5 qt Dutch Oven or heavy pot
This recipe makes six cups of rice, so it is a large pot of jambalaya. Good news, you can freeze what is left.
Jambalaya by John
Cover bottom of Dutch oven with 2 Tbl olive oil
Heat to med high
Add trinity and saute for about 20 minutes until caramelized (this colors the jambalaya)
Add garlic and sausage continue to saute for about 10 minutes
Add chicken and saute
Add seasoning
1 Tbl Cajun Seasoning
1 tsp black pepper
1 tsp salt
Pinch cayenne pepper
Continue cooking for 5 minutes
Add: 6 cups broth
1 Tbl Worsechestire Sauce
1 tsp Kitchen Bouquet or Savoie’s Flavoring & Brown Sauce
Bring broth to hard simmer and cook for 20 minutes
Taste liquid to check for seasoning, adjust as necessary
Remember – rice is being added so it will absorb seasoning
Bring to a boil and add rice, stirring
Cover and bring back to boil and turn down to hard simmer
After 5 minutes, stir
Cook 15 minutes more
Check for doneness, if necessary cook 5 minutes
Turn heat off and let sit 10 minutes covered
Serve and enjoy
