Homemade Jambalaya Recipe

CAJUN JAMABALAYA
· One 3 to 4 pound hen cut into serving pieces
· 2 lbs – Andouille or smoked sausage
· 3 medium white onions - chopped fine
· 1/2 cup green peppers
· 1/2 cup celery - chopped fine
· 3 cloves garlic chopped
· 2 bay leaves
· 1 cup green onions - chopped
· 3 cups long grain rice
· 6 cups water or chicken stock
· Your Favorite Cajun Seasoning
· Vegetable Oil (for browning)
Season Chicken pieces with Cajun Seasoning
Brown sausage in a large black iron pot. When thoroughly browned, remove and add chicken. Allow chicken to stick slightly to the bottom while browning. Scrape bottom of the pot with a spoon to loosen browned bits. Remove chicken and add bell pepper, celery, and onion. Waiting a few minutes before stirring. As the vegetables begin to sweat, scrape bottom of the pot with a wooden spoon to loosen browned bits. Add Garlic and cook until vegetables are soft.
Add water or Stock and the browned meat and bring to a low simmer
Add bay leaf and Cajun seasonings to taste (You want to season until it is slightly over seasoned and a little too salty - the rice will absorbed a lot of the seasoning and salt)
Cook until the chicken is slightly tender.
Add the green onions then bring back to a rolling boil then add the rice. Simmer uncovered for about 5- 10 minutes until it returns to a boil and the rice soaks up most of the liquid. Reduce heat and cover with tight fitting lid and let steam for 20 minutes on very low heat. Remove cover and carefully turn rice once more and turn fire off. Let stand covered for 10 minutes and then serve.
A few tips:
I recommend using nothing but a black cast iron pot for this recipe. But if not, at least use a heavy gauge pot to prevent the rice from burning.
You can also substitute Boneless chicken thighs, boneless chicken breast cut into bite size peices, boneless pork cut into bite size pieces, Tasso, Duck, squirrel or rabbit to this recipe. I don’t recommend small chicken fryers, as they tend to fall apart leaving a lot of bones in the rice.
Use 2 parts water to 1 part rice
You can add a little kitchen Bouquet to add a darker color to the rice. (officially called cheating)
Slightly over season before adding the rice as the rice will soak up a lot of the seasoning.
Jambalaya should never be stirred once the rice is added - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Turn the jambalaya only one or twice after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

difference in opinion i guess? did we meet at the middle tenn game this year???

How about Opie, want to give out your Jambalaya recipe....some things are sacred

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did we meet at the middle tenn game this year???

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Man you were that wasted you really don't remember. Well I am not sure which game it was but yea we hung out for a bit..

no i wasnt that wasted...at least before we met.. just wasnt 100 percent sure i was matching you up to user name....and obviously i dont cook with anything zattarains

Mouton, when I'm in a hurry, I'll use Zattarains in a box. I find it to be pretty good. I use it when I'm too lazy to make my own. Oh, I was in your city on Saturday night. We met my wife's friends in Columbus then had to follow them to their house in a place called Box Springs.

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Kajungee, your recipe looks like a good 'brown' recipe. Am I right?

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yep and for the record, I will put Gee up against ANYBODY cooking Jambalaya!!!!!!!!