Whether it be a 20 gallon pot or the smaller 5-6 qt pot that I use for this recipe, Jambalaya is comfort food. It is cooked a all the time for benefits in Louisiana. It may be a baseball team or a daughter who is in the hospital. No matter what is is for, every cook has a different recipe. This is my recipe that I won 1st place at one cook-off and 2nd at another. I make sure to use bone-in chicken and a good sausage. Those two things are where most of your flavor comes from. Hope you enjoy
Oil
2-3 lbs pkg chicken strips or boneless breast
2-3 lbs Bone in chicken
2 pkgs small spicy sausage (name brand I use Conecuh from Wal-Mart)
2 cups onion
1 small bell pepper
2 cloves garlic
1 Tbsp Cajun Worcestershire Sauce
1 Tbsp. Dale’s seasonings
2 Tbsp Kitchen Bouquet (You won’t need this if you get a good browning on your chicken & sausage in the pot)
2 Tbsp turkey gravy mix
3 Tbsp brown gravy mi
1 Tbsp Tony’s Creole seasonings
1 – 2 Tbsp salt
¾ cup ketchup
12 cups water
6 cups rice
cayenne pepper or red pepper if you like
In a cast iron pot brown meat that has been cut into chunks. I like to have a few pieces of chicken with bones in to add the flavor from the bones. Add vegetables and sauté. Add remaining ingredients EXCEPT rice. Taste to see if you need to add more salt. Pay attention to where the water level is; add water if any boils away. Simmer for at least 20 minutes. Remove bones from chicken at this time. . Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is tastier if highly seasoned. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Web site for sausage http://www.conecuhsausage.com/our_products.php?id=32&cat=4
Web site for Cajun Worcestershire Sauce http://www.cajunpowersauce.com/quality/products/products_view.html?product_id=2&cartID=7968a92de0537eff712d0d77d97fe8e9
2-3 lbs pkg chicken strips or boneless breast
2-3 lbs Bone in chicken
2 pkgs small spicy sausage (name brand I use Conecuh from Wal-Mart)
2 cups onion
1 small bell pepper
2 cloves garlic
1 Tbsp Cajun Worcestershire Sauce
1 Tbsp. Dale’s seasonings
2 Tbsp Kitchen Bouquet (You won’t need this if you get a good browning on your chicken & sausage in the pot)
2 Tbsp turkey gravy mix
3 Tbsp brown gravy mi
1 Tbsp Tony’s Creole seasonings
1 – 2 Tbsp salt
¾ cup ketchup
12 cups water
6 cups rice
cayenne pepper or red pepper if you like
In a cast iron pot brown meat that has been cut into chunks. I like to have a few pieces of chicken with bones in to add the flavor from the bones. Add vegetables and sauté. Add remaining ingredients EXCEPT rice. Taste to see if you need to add more salt. Pay attention to where the water level is; add water if any boils away. Simmer for at least 20 minutes. Remove bones from chicken at this time. . Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is tastier if highly seasoned. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Web site for sausage http://www.conecuhsausage.com/our_products.php?id=32&cat=4
Web site for Cajun Worcestershire Sauce http://www.cajunpowersauce.com/quality/products/products_view.html?product_id=2&cartID=7968a92de0537eff712d0d77d97fe8e9
