Just in time for the ultimate Super Bowl XLVII tailgate in New Orleans: a hearty, classic jambalaya recipe sure to please a crowd. This recipe, courtesy of the New Orleans School of Cooking, covers two types of jambalaya: the traditional Cajun “brown” jambalaya, and Creole-style red jambalaya (made with tomatoes).
Makes 12 Serving
¼ C. oil
1 cooked chicken, cut up or de-boned
1½ lbs. sausage
2 heaping tsp. Joe’s Stuff or Creole seasoning
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
2 C. chopped green onions or tomatoes (optional)
1 tbsp. chopped garlic
4 C. long grain rice
5 C. stock or flavored water
For brown jambalaya: 1 – 2 tbsp. Kitchen Bouquet
For red jambalaya*: 1/4 cup paprika (*You may also use 2.5 cups stock and 2.5 cups tomato juice instead of 5 cups stock/flavored water.)
Season and brown the chicken in oil, lard or bacon drippings over medium to high heat. Add sausage to pot and sauté with chicken. Remove the chicken and sausage from pot, leaving the drippings in the pot.
Sauté onions, celery, green pepper and garlic in the drippings until tender. Return chicken and sausage to pot. Add stock and Creole seasoning and bring the mixture to a boil. (If using Kitchen Bouquet for brown jambalaya, add 1 – 2 tbsp. For red jambalaya, add approximately 1/4 cup paprika, stock and tomato juice.)
Add rice. Stir and return to rapid boil. Stir again and remove the pot from the heat. Cover and let the jambalaya rest for 25 minutes. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
For seafood jambalaya, add cooked seafood when rice is turned.