It has now been a few weeks since my youngest son went back to college. So this Jambalaya Recipes post is from a recipe that we ate a few weeks back and it is a great example of a one pot meal. Seeing the pictures reminds me how good this dish is. My regular audience knows how much I love Cajun food. My son actually requested Gumbo which is my all time favorite Cajun recipe. However, it was a Friday night dinner and I was coming from work.
So Plan B, keeping the same theme, was to make this Jambalaya. I still used a Cajun Mirepoix, or Holy Trinity, but I did not need a roux. A Cajun mirepoix varies from the traditional classic French version of onions, celery and carrots by substituting green peppers for the carrots. The link I provided for the roux shows you how to make a roux. A roux is the base to make a thicker sauce for a Gumbo or a cream sauce in Italian cooking.
Jambalaya is a rice dish. So the flavors need to be developed before the rice is added to the vegetable mixture. The Holy Trinity is sauteed in various spices but specifically Cajun spices. In my dish, I also used Chicken Andouille (I do not eat pork) which is a traditional Cajun sausage for another layer of spice. I finished off with more spice created by adding chicken that I spiced up. Had the weather been nicer, I would have smoked my chicken on my smoker. Soon. Very soon.
- 3 chicken thighs, cut into 1” pieces
- 2 chicken breasts, cut inyo 1" pieces
- 1 package chicken andouille sausage, sliced
- 2 tablespoon Creole seasoning
- 4 tablespoons olive oil, divided
- 2 medium yellow onions, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 - 14.5 ounce can diced tomatoes
- 3 bay leaves
- 2 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 1/2 cup rice
- 3 cups chicken stock
- Salt and pepper
- In a bowl combine the chicken, Creole seasoning, 2 tablespoons olive oil combine well.
- Marinade for at least 1 hour, and if you have time, over night.
- In a dutch oven, add the remaining olive oil and heat on medium high heat.
- Add the andouille sausage and brown on each side. Remove from the pan and set aside.
- Now add the chicken and brown on both sides. Remove from pan and set aside.
- Next, add the onion, pepper and celery and soften for 3 - 4 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
- Mix well.
- Next add in the rice and mix together.
- Add the broth and reduce heat to medium and cook until rice absorbs all the liquid and becomes tender, stirring occasionally. This should take 15 minutes or so.
- When rice is add back in the chicken and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
- Serve and enjoy!
The Chicken is marinated to get more intense flavor into it.
Then, the andouille sausage and chicken are saute‘ed in a dutch oven that all the ingredients will be cooked in as well.
Each of the proteins are removed from the dutch oven and then the vegetables are cooked in the same pan picking up all the good flavors left in the pan.
Once the Holy Trinity has soaked up all the flavors and softened, the tomatoes are added.
Then the rice is put in first to meld with these flavors before the stock is added.
The rice soaks up all the flavors that have been developed in this one pot.
And now the final product.