Wednesday, November 9, 2011

Jambalaya I

Jambalaya I
From Dolores Reborn

What you need:
approximately 1 lb. boneless chicken breast, cubed
1 lb. andouille sausage, cubed (or smoked sausage)
1 large green bell pepper, diced
2-3 stalks celery, diced
1 large onion, diced
1 large clove garlic, finely chopped
1 lb. rice
1 small can tomato paste
approximately 64 oz. chicken stock
15 oz can diced tomatoes (optional)
salt and pepper
1/2 to1 tsp cayenne pepper (to taste)
1/2 to1 tsp cajun seasoning (to taste)

STEP 1: heat 1 tablespoon lard, if you have it, vegetable oil if you dont. Season chicken and sausage with salt and pepper. Add to hot oil and brown.
STEP 2: remove chicken and sausage from pan, but leave the juices in the pan. Add garlic, pepper, celery, and onion. DO NOT BROWN! Cook until translucent. remove from pan.
STEP 3: Put chicken and sausage back in pan, making sure it fully covers the bottom. Layer peppers, onions, celery, and garlic on top. If you are adding chopped tomatoes, add them now. Pour rice on top and spread it out so that it forms an even layer. In a separate dish, combine tomato paste and some of the broth and blend. Add to pan, as well as the remaining broth. DO NOT STIR!!!!
STEP 4: Season! Add cayenne pepper and cajun seasoning to taste. Keep in mind that the cajun seasoning does have cayenne pepper in it.
STEP 5: Bring to a boil, then reduce heat to low. Let simmer, covered, for about an hour. DO NOT STIR!!!! It is done when the rice is tender. You can tell when most of the broth is gone. If there is little or no broth left and the rice isn't done, add some more broth. DO NOT STIR!!!
-if you can't get andouille sausage, you can use a good smoked sausage, preferably with pork
-it is very important that you don't stir this after you add the rice and broth. If you do, the rice rises to the top and does not cook will have crunchy jambalaya
-it is also good to use a large stockpot with a heavy bottom, so the chicken and sausage doesn't burn.

(This makes a ton!!!)

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