Jambalaya
My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.
Jambalaya
My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.
Cooking Instructions
- 1
Season chicken and sausage with Cajun seasoning.
- 2
Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic.
- 3
When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon.
- 4
Brown chicken thighs until browned. Remove with a slotted spoon.
- 5
Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out.
- 6
Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste.
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