So this is my version of the classic. If you ask anyone down in Cajun country for a jambalaya recipe, you’ll be hard pressed to find the same recipe twice- except for from kin. You’ll also find many people expressing the “right way” to make it: I don’t believe there is a right nor wrong way. You make it how you like, I’m merely sharing the way I like it.
To make this I need:
1 pound of andouille
1.5 – 2 pounds of chicken(light or dark meat)
Diced onion
Diced bell pepper
Diced celery
Diced Green onion I bushel save 2 to dice as garnish
4-5 toes of garlic minced
Chopped parsley
2 cups of rice
3.5 cups of chicken stock
3 bay leaves
1 tablespoon browning sauce
1 tablespoon vegetable oil
To get started on prep, dice up the trinity and set it aside. In a separate bowl have the garlic, green onion and parsley.
In another bowl put the sliced andouille and a final bowl for the chicken, cubed or cut as you desire, with large chunks of fat removed, I do save a good bit of the fat though, for its flavor.
Get your pot heated up and add in the vegetable oil, make sure the bottom is adequately covered. Throw in the chicken and seer it. It doesn’t need to cook through, since it will finish cooking later in the jambalaya, but you do want to render out the remaining fat and get a seer. Once done remove the chicken and brown the andouille.
When the andouille is browned and removed, add in the trinity and let it cook down. season it with salt, pepper, garlic powder, you Cajun seasoning of
Choice. You want to sauté this until it’s turning dark, but keep it moving and remove the fond from the sides and bottom. Once the trinity is cooked add in the garlic, green onion and parsley. Cook it long enough for the garlic to start cooking and get aromatic.
Once the garlic is aromatic, add a little of the stock and ensure no find is left at the bottom of the pot. When all the flavor bits are released from the bottom add the rest of the stock, and browning liquid. Bring it to a boil and season it well with salt, pepper, garlic powder, you Cajun seasoning of
Choice. When it is boiling add the meat back in and drop it to a simmer. Stir it well and then add in the rice and bay leaves.
At this point many people recommend putting the pot in the oven at 300 to cook the rice. I am unable to do so; therefore, I cook it on the stovetop at low heat until the rice is done. Whichever method you prefer, both work equally well.
Serve in a bowl with garlic bread and garnish with green onion.