https://neworleansschoolofcooking.com/
- 60ml (1/4 Cup) oil
- 3-4 cloves chopped garlic
- ~1.5kg (1 whole) chicken, cut up or boned
- ~700g (1 1/2 lbs.) smoked sausage
- 800g (4 Cup) long grain rice
- 1.2L (5 Cup) stock
- 30g (0.25 Cup) Joe's Stuff seasoning blend
- 60g (1 Cup) sliced dry garlic
- 500g (4 Cup) chopped onions
- 250g (2 Cup) chopped green pepper
- 250g (2 Cup) chopped celery
- 250g (2 Cup) chopped green onions or tomatoes
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Season and brown the chicken in oil (lard, bacon drippings) over medium to high heat.
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Add sausage to pot and sauté with chicken.
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Remove the chicken and sausage from pot, leave the drippings in the pot.
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Sauté chopped garlic and 2/3 of the sofrito in the drippings to the tenderness you desire.
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Return chicken and sausage to pot.
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Add liquid and Joe's Stuff and bring to a boil.
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If using Kitchen Bouquet for brown Jambalaya add 1 to 2 Tbsp.
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For red Jambalaya add 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.
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Add rice, stir together and return to rapid boil.
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Stir again and remove the pot from the heat and cover.
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Let this rest for 25 minutes.
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Remove the cover and quickly turn rice from top to bottom completely.
- Add remaining 1/3 of the sofrito and dry garlic 5min before serving to retain texture.
- Garnish with green onions and/or chopped tomatoes if desired.
- 200g (1 Cup) long grain rice will feed 3 people.
- 1 rice to 1 onion, 0.5 p celery and 1/2 cup of green pepper.
- 200g (1 Cup) raw rice to 300ml (1 1/4 Cups) liquid
- Over season to compensate for the rice
- Cook for a total of 25 minutes, turning completely after 10 minutes
- For seafood Jambalaya, add cooked seafood when rice it turned