Jambalaya
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A Party In Your Mouth With Every Bite
This recipe really is easy. Don't let the list of ingredients frighten you. There are only three procedures. Cook the sauce, cook the rice, combine the two and put in the oven.
First make the sauce:
l large white or yellow onion, chopped
1 green bell pepper, chopped
2 small (or 1 large) rib of celery, chopped
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup butter
1/2 pound boneless skinless raw chicken (can be combo of breasts or thighs)1/2 pound andoullie sausage (or any smoked sausage)
1/2 cup green onions, chopped
1/8 cup parsley, chopped
1 can Rotel Tomatoes with juice
1 T. Worcestershire sauce
1 T. Kitchen Bouquet Browning Sauce (used to give the dish a deep color)
In a deep Dutch oven or soup pot that has been sprayed with Pam, slowly sauté chopped sausage and chunks of raw chicken. Remove meat from pot when lightly browned. Set Aside. Leave any juices in the pan. In the same pot melt 1/2 cup butter then add chopped onion, bell pepper, celery and garlic. Let mixture "sweat" and soften but not brown. Turn heat to low simmer. Add chopped green onions, chopped parsley, Rotel tomatoes and its juice, Worcestershire sauce and Kitchen Bouquet. Stir to mix all ingredients.
Add meat back into the pot and combine with the vegetable/Rotel mixture.
When rice is done, add rice to the cooked vegetable/Rotel/meat mixture in pot. Stir mixture to make certain all the vegetables and meat are mixed with the rice. Add 1/2 cup chicken broth. Add salt to taste. Mix broth and salt throughout rice mixture.
When rice and sauce are mixed, spray a 9X13 baking dish with Pam. Pour jambalaya into the baking pan. Cover dish with tin foil, tightly sealing. Bake in a 350 degree oven until the jambalaya is warmed through. About 30 minutes.
For Rice:
2 cups raw rice
3 cups chicken broth
1 t. salt
2 T. butter
In a saucepan (with a tight fitting lid) that has been sprayed with Pam, combine 2 cups raw long grain rice, 2 T. butter, 1 t. salt and 3 cups chicken broth. Bring mixture to a boil. Let mixture boil 2 minutes. Stir mixture, turn to low simmer and put the top on the pan. Let rice cook for about 20-30 minutes or until rice is soft and no longer crunchy in the middle. While rice is cooking, don't lift the lid.
Now - Laissez Les Bon Temps - Let the Good Times Roll!