Alright, here is one of my
recipes for Jambalaya. I had this a few times in Mississippi, and this tastes
almost just like what I had in the South.
·
2 chicken breasts
·
1 smoked sausage or polska or something like
that. The authentic recipe always calls for anduille sausage, but that is kind
of hard to find.
·
1 onion
·
1 bell pepper
·
5 or 6 cloves of garlic (or however much you
like)
·
5 ribs of celery
·
3 cans of tomato paste
·
1 can of diced tomatos
·
8 cups of chicken stock (Diedre told me to make
it with 1 cube of bullion per cup of water)
·
Seasoning mix: 2 tsp cayenne, 2 tsp black
pepper, 1 tsp white pepper, 1 tsp oregano, 1 tsp thyme. Careful with the
cayenne, 2 tsp makes it spicy. If your spouse doesn’t like spicy stuff you will
be stuck with a whole pot of this stuff that you have to eat on your own. This
may sound alright until you are on your 3rd day of it. The thyme really makes
it, you may add more if you like it.
·
2 bay leaves
·
Salt
·
4 cups rice
Cut the chicken into bite size pieces
and brown the chicken with salt and pepper. Next lightly fry the sausage. Saute the onions,
garlic, peppers, and celery. Once the sauté
is almost done add the tomato paste and le that caramelize a little. Careful
not to burn it. Pour in two cans of the
chicken stock and stir it around. Add the seasoning, tomatoes, and salt to
taste. Cook for ~10 minutes. Add the meat and cook another 10 minutes. Add the
rest of the stock. Add any seasoning to taste. Stir in the rice and cook until
the rice is done. I have done this both
in a pot on the stove and in a dutch oven in the oven. It worked so much better
in the oven. The pot on the stove burned on the bottom and the seasoning didn’t
seem to combine all that well. This makes a bunch, so half it if you don’t want
to eat on it for a while.
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