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Jambalaya 1-2-3

  • Jambalaya
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Not to imply that jambalaya is overly complicated but  I have friends that will not even consider attempting to prepare anything Cajun. So much so that I often get request like bring over some of that jambalaya you made that one time. Well it isn't very complicated but I thought I would go a step further and really dumb it down. I developed this recipe a couple of years back when trying to come up with something portable enough to  be sold at weekend events. Hence the Jamburrito was born. Basically jambalaya stuffed burritos with a spicy sauce. I needed to streamline the basic jambalaya recipe to save time and money but didn't want to skimp on taste. You will notice a couple of not so cajun ingredients and we skip mixing our own seasoning and making homemade stock, but no matter. It taste pretty damn good and for very little effort.

 

 INGREDIENTS

  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 2.3 lbs boneless skinless chicken thighs, cut into 1 inch pieces
  • 1/2 lb andouille sausage, sliced
  • canola oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Goya Adobo All Purpose Seasoning®
  • 2 tablespoons Tony Chachere's Creole Seasoning®
  • 1 teaspoon cayenne
  • 3 bay leaves
  • 1 large thyme sprig
  • 1 can Rotel® tomatoes
  • 5 cups chicken stock
  • 3 1/4 cups rice
  • pinch of salt
  • 4 green onions, chopped
  • Tabasco Sauce©

 

PREPARATION

1. Mix the chicken with a little canola oil, vinegar and the adobo. Mix and marinate the chicken in the fridge for 30 minutes to an hour.

2. Strain the chicken from the marinade. Add a little oil to a large pot and heat over high heat. Add the sausage and the chicken and brown. Remove the meat and drain any liquid remaining in the pan. (I do this so that the onions aren't steamed or boiled in the next step which keeps them from caramelizing. So removing the browned meat and draining the pot is optional.) Add more oil and heat the pot up again. Add the onion, bell pepper and celery and saute until the onions start to caramelize and the green veggies are soft.

3. Add stock, Rotel tomatoes, cayenne, bay leaves, thyme sprig, salt and the Tony's seasoning and bring to a boil. Add the rice, reduce to a simmer, cover and cook for 40 minutes.

When done there may be a thin layer of over cooked rice at the bottom so be sure not to unsettled it when you are spooning the jambalaya from the pot. Serve with toasted garlic French bread and Tabasco. Garnish with the green onions.

 

  • Heat2.5 out of 5