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Jambalaya - Chip B. - District Cash Support


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Something I’ve made all my adult life. It’s the food I grew up on in South Louisiana. Goes great with beer and an LSU game!


Ingredients You'll Need

2 onions diced
1 bunch green onions (use the lower light parts with the rest of the veggies and save the tops for garnish)
1 large green bell pepper diced (or two small)
2 ribs of celery diced
5 cloves garlic minced
3 cups rice
6 cups chicken stock
2 pkg smoked sausage or andouille (cut in half and then in ½” pcs)
2 lbs. chicken breast (or thighs) or pork loin (chopped in small cubes and coated with Cajun/Creole seasoning – I use Tony Chachere’s)
3 bay leaves
1 tbls Worcestershire sauce
2 tbls hot sauce (Tabasco)
½ tsp dried thyme
2 tbls salt
1 tbls pepper
½ tsp cayenne
Optional (1 small can tomato paste – this makes it like Charleston red rice or Creole)
Oil for browning


Directions

Brown sausage in a large 6 to 8 qt pot (use a tsp of oil). Remove sausage and drain excess grease but leave the fond (dark bits on the bottom). Add chicken/pork with a bit of oil and brown again leaving the brown bits. Remove and add veggies and cook till tender. Add tomato paste, stock and everything else (all the meat) but the rice. Bring to a boil. Once you have a rolling boil, add the rice and let it go for a couple of minutes. Put the lid on and turn heat to low and set timer for 25 min. Then fluff from the bottom 4-5 times and turn off heat and cover for 5 more minutes. Garnish with green onions and your favorite hot sauce.


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