New Orleans School of Cooking jambalaya

New Orleans School of Cooking jambalaya

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).

JAMBALAYA
Makes 12 Serving

INGREDIENTS:
¼ C. oil
1 cooked chicken, cut up or de-boned
1½ lbs. sausage

TRINITY:
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.)

PROCEDURE:
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.

Click to book a class at the New Orleans School of Cooking for your next visit to New Orleans!

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