Just made Jambalaya. Yum.

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Just made Jambalaya. Yum.

Postby digimark » Sun Mar 06, 2011 2:15 am

Here's the recipe. We took a New Orleans School of Cooking class in the '90s and this recipe has served us very well over the years. We used this at a Boy Scout/Webelos camping trip as the highlight meal of the weekend and it worked great.

New Orleans's School Of Cooking Jambalaya.
Recipe feeds 12 people who eat properly, or four people who want to pig out.

1/4 cup cooking oil (We use canola)
1 lb chicken, cut up or boned. (We use boneless chicken breast.)
1 1/2 lbs sausage. (Long links sliced into discs work well. Consider cajun andouille for authenticity, but most anything firm and low-fennel will do.)
(Optional) 1 lb peeled and de-veined shrimp (no Old Bay seasoning)

The Holy Trinity (common group of ingredients in New Orleans cooking) -- All diced and chunky:

4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper

1 Tbsp chopped garlic (Sometimes called the "pope" to the "Holy Trinity".)
4 cups long grain, converted or premium long grain rice
5 cups chicken stock or stock substitute
2 heaping tsp salt
Cayenne pepper to taste
1-2 tbsp. Kitchen Bouquet-style browning sauce
(Optional) 2 cups chopped green onion.

1. Using a large pot, brown chicken in oil over medium high heat.
2. Add sausage to pot and saute with chicken. Add shrimp if desired and cook thoroughly. Remove all from pot and put aside temporarily.
3. Saute onions, celery, green pepper and garlic to tenderness. Return the chicken and sausage to the pot.
4. Add chicken stock, salt and pepper to the pot and bring to a boil. Add the Kitchen Bouquet and rice and return to a boil. Cover and reduce heat; simmer for 30 miniutes. 10 minutes into the simmer, remove cover and quickly turn rice from top to bottom completely and re-cover.
5. When rice has cooked and absorbed most of the liquid (after the 30
minutes simmer), add the green onions and/or shrimp if desired.

(This jambalaya is a "brown" jambalaya, which we liked best. If you prefer a "red" jambalaya, use 1/4 cup paprika instead of the Kitchen Bouquet, and you might want to use 1/2 stock and 1/2 V-8 vegetable juice or tomato juice for the liquid. Adding some chopped/diced tomatoes will also enhance the "redness".)
-- Gary Goldberg/Chesapeake Beach, MD/KA3ZYW
-- http://www.digimark.net/og/
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Postby S. Heisley » Sun Mar 06, 2011 11:22 am

That looks like it would be yummy! ...might have to try this one.
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Postby mikeschn » Thu May 05, 2011 7:37 pm

Has anyone here made this? We need a picture...


P.S. Thought starters...

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