Jambalaya Recipe

Little known fact...I am 100% of Cajun descent and able to trace may ancestors all the way back to Acadia. I even was invited  to and attended the 300th anniversary of my family living in St. James Parish, Louisiana.
 
We’re buried all over their church cemetery. Practically in the Mississippi River.  You can’t get much more Cajun than that!
 
So, today I will be sharing with you how to make true, authentic, and real Jambalaya.  Oooooeeeee, Cher, yo’ gonna burn yo' tongue it's so spicy.
 
As a bona fide Cajun I feel it is my duty to share our ‘national anthem.’  It is sure to add some spice to your Cajun food.
 
“Jambalaya and a crawfish pie and file' gumbo, 'Cause tonight I’m gonna see my ma cher amio, Pick guitar, fill fruit jar and be gay-o, Son of a gun, we’ll have big fun on the bayou...”
 
While you tap your feet and sway to the zydeco tempo…
 
Here’s what you need:
 
1 lb. Sausage (I always get a spicy sausage, but mild works, too)
 
1/2 C. diced onion

1/2 C. diced bell pepper

1/2 C. diced celery

(FYI, in Cajun cooking this combo is called the Holy Trinity)

 

2 T. diced garlic

1 15 oz. can diced tomatoes

1 C. Chicken Stock (mine is homemade, but packaged will work)

1 C. uncooked rice*

(*I use short grain brown rice that has been soaked for 4-7 hours, but unsoaked white rice will work fine)

1 T. unsalted butter

Seasoning Mix:

1/2 t. cayenne pepper

3/4 t. white pepper

1 t. sea salt

1/2 t. dried thyme

1/2 t. rubbed sage

2-3 bay leaves

Here’s what you do:

 

Dice the sausage and saute’ in 1/2 T. butter.

 

Dice the onion, bell pepper (I got carried away and used red and green peppers), celery, and garlic.

 

Remove the sausage from the pan and saute’ the veggies in the remaining butter.

Add the rice and stir it around until it appears slightly translucent.

Add the sausage back into the pan.

Add the diced tomatoes and chicken stock. (Homemade stock is best; I’ll post a recipe soon)



Add the Seasoning Mix and bay leaves.



Turn the heat down to a slow simmer and cover.  Let cook for 30-40 minutes.  I prefer to cook this in a 5 Qt. Le Creuset dutch oven; you may have to adjust cooking times if you use something different.
 
Check about half way through the cooking and add a bit more chicken stock if it is dry and the rice seems to need more liquid.

Serve hot.  With beans.  I usually cut up an avacado because it helps with the spiciness.  You won’t sweat through your clothes.


  
Simple, easy, and spi-cy.  One of my family’s favorites.