Joe's Jambalaya
Source of Recipe
Cincinatti Post 1/16/02 Recipe from Joe Cahn, Louisiana cooking teacher.
Recipe Introduction
Yield: 12 to 15 servings
List of Ingredients
1/4 cup vegetable oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and milled pepper
1-1/2 pounds andouille or smoked sausage, cut in 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
5 cups chicken stock
1 tablespoon minced garlic
4 cups long-grain rice, not converted
2 tablespoons Kitchen Bouquet (browning agent)
2 tablespoons seasoning salt
2 cups chopped green onions
Recipe
Season chicken with salt and pepper. Brown in hot oil in an 8-quart Dutch oven or stockpot over medium-high heat.
Add sausage and cook 5 to 7 minutes, stirring often.
Remove chicken and sausage from pot; set aside. Add onions, celery, green peppers and garlic. Cook, stirring, 7 to 10 minutes or until vegetables begin to wilt.
Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet.
Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmering. Cook 10 minutes. Remove cover and quickly turn rice from top to bottom completely.
Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.
Variations: For a brown jambalaya, add 1 heaping tablespoon brown sugar to hot oil and caramelize. Or make a roux. Or use Kitchen Bouquet. For red jambalaya, add 1/4 cup paprika. Or use 1/2 stock and 1/2 tomato juice (or V-8) for your liquid. For seafood jambalaya, add cooked seafood when the rice is cooked.
Four tips: Use 1 cup of rice for every 2 cups of vegetables (celery, onion, bell pepper).
Use 1-1/4 cups of liquid for every 1 cup of uncooked rice.
One cup of uncooked rice will make 3 cups of cooked rice; season accordingly.
Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.
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