Jambalaya

ByKen Cechura

Mar 17, 2022
AuthorKen CechuraCategory

I think the word "Jambalaya" is a cajun word for "clean out the fridge." I've made it with multiple kinds of deer meat in place of the Andouille sausage before, and added all kinds of other things. Either way, this is a pretty easy "hard to screw up" dish, as log as you keep it stirring and don't let things stick or burn before simmering the rice at the end.

Yields1 Serving
 2 lbs Smoked Andouille Sausage
 2 lbs boneless skinless chicken (breasts or thighs), cut into small cubes or pieces
 1 bag deveined & cleaned shrimp (frozen), optional
 1 lb pork, cut into small cubes or pieces (optional)
 4 bay leaves
 32 oz chicken stock
 4 cups Rice (I prefer basmati, but regular works, as well)
 3 large green peppers
 2 jalapenos
 2 onions
 Cajun two step seasoning
 Louisiana Hot Sauce (added to taste)
 1 large can (28 oz) crushed tomatoes
 1 head of garlic, minced / finely chopped
 3 stalks of celery
 4 tbsp worsteshire sauce (use more or less, to taste)
Cajun Trinity + Garlic prep
1

finely chop the onions, celery, and 2 of the green peppers. Mix them, and place in a container on the side.

2

add the minced garlic to the container.

Pre-cook prep
3

cut the sausage in half lengthwise, then cut into 1/4" thick slices

4

chop chicken (and pork, if used) into small pieces - approximately 1/2" - 3/4" cubes

5

remove tails from the shrimp. If using any other types of shrimp, prep for cooking / eating, as appropriate.

6

measure the rice, and set aside

7

cut the jalapenos in half, and remove core and seeds. Then mince.

8

cut the remaining green pepper into small pieces (using a food processer, if available)

Cooking
9

in a large pot on the stove, add 1 -2 tbsp of oil, and heat.

10

add sausage to pot, and "sweat", until the grease cooks out of the sausage and into the pot

11

once sweated, remove the sausage, and place in paper-towel lined bowl.

12

put chicken (and pork, if used) and previously prepped Cajun Trinity + Garlic in the pot, and cook until chicken is no longer pink

13

Add sausage back to pot, add shrimp, if used.

14

dust liberally with cajun two-step again

15

allow mixture to begin to begin to simmer. Add worsteshire sauce and Louisiana Hot Sauce to taste.

16

Add chicken stock, then add green peppers and jalapenos, and bring to a boil.

17

Add crushed tomatoes, and stir entire mixture

18

add rice, and begin to stir

19

continue to stir until rice begins to float to the top

20

once rice begins to float, cover the pot, and let simmer for 30 minutes. Do not remove lid.

21

after 30 minutes, remove cover, and fluff rice (and mix entire pot to ensure some consistency). Serve.

Ingredients

 2 lbs Smoked Andouille Sausage
 2 lbs boneless skinless chicken (breasts or thighs), cut into small cubes or pieces
 1 bag deveined & cleaned shrimp (frozen), optional
 1 lb pork, cut into small cubes or pieces (optional)
 4 bay leaves
 32 oz chicken stock
 4 cups Rice (I prefer basmati, but regular works, as well)
 3 large green peppers
 2 jalapenos
 2 onions
 Cajun two step seasoning
 Louisiana Hot Sauce (added to taste)
 1 large can (28 oz) crushed tomatoes
 1 head of garlic, minced / finely chopped
 3 stalks of celery
 4 tbsp worsteshire sauce (use more or less, to taste)

Directions

Cajun Trinity + Garlic prep
1

finely chop the onions, celery, and 2 of the green peppers. Mix them, and place in a container on the side.

2

add the minced garlic to the container.

Pre-cook prep
3

cut the sausage in half lengthwise, then cut into 1/4" thick slices

4

chop chicken (and pork, if used) into small pieces - approximately 1/2" - 3/4" cubes

5

remove tails from the shrimp. If using any other types of shrimp, prep for cooking / eating, as appropriate.

6

measure the rice, and set aside

7

cut the jalapenos in half, and remove core and seeds. Then mince.

8

cut the remaining green pepper into small pieces (using a food processer, if available)

Cooking
9

in a large pot on the stove, add 1 -2 tbsp of oil, and heat.

10

add sausage to pot, and "sweat", until the grease cooks out of the sausage and into the pot

11

once sweated, remove the sausage, and place in paper-towel lined bowl.

12

put chicken (and pork, if used) and previously prepped Cajun Trinity + Garlic in the pot, and cook until chicken is no longer pink

13

Add sausage back to pot, add shrimp, if used.

14

dust liberally with cajun two-step again

15

allow mixture to begin to begin to simmer. Add worsteshire sauce and Louisiana Hot Sauce to taste.

16

Add chicken stock, then add green peppers and jalapenos, and bring to a boil.

17

Add crushed tomatoes, and stir entire mixture

18

add rice, and begin to stir

19

continue to stir until rice begins to float to the top

20

once rice begins to float, cover the pot, and let simmer for 30 minutes. Do not remove lid.

21

after 30 minutes, remove cover, and fluff rice (and mix entire pot to ensure some consistency). Serve.

Jambalaya

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