1/4 c Oil
1 Chicken; cut up or boned
1 1/2 lb Andouille
4 c Onions; chopped
2 c Celery; chopped
2 c Green pepper
1 T Garlic; chopped
4 c Rice, long grained
5 c Chicken stock
2 1/2 t Salt
Cayenne; to taste
2 c Green onions; chopped
Season and brown chicken in oil (lard, bacon drippings are traditional)
over med-high heat. Add sausage to pot (cut in 1/4" rounds) and saute
with chicken. Remove both from pot. For brown jambalaya, either add
heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use
Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a
deep chestnut colored roux). Saute onions, celery, green pepper and
garlic to the tenderness that you desire. Return chicken and sausage to
pot. Add liquid and salt, pepper, and other desired seasonings and bring
to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp.
For red jambalaya, add approx 1/4 cup paprika, and you may want to use
1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add rice and
return to boil. Cover and reduce heat to simmer. Cook for total of 30
minutes. After 10 minutes of cooking, remove cover and quickly turn
rice from top to bottom completely. Add green onions and chopped
tomatoes if desired. For seafood jambalaya, follow the first two steps,
and then return seafood here.
NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice
to a total of 2 cups of trinity in any combination (trinity = onions,
celery and green pepper) 1 cup raw rice to 1-1/4 cups liquid overseason
to compensate for the rice. Cook for a total of 30 minutes, turning
completely after 10 minutes.
