David's Mardi Gras Jambalaya

David Kuhlmann

By
@David_Kuhlmann

NOTE: All pictures have been borrowed from the internet!

Jambalaya is an amazing dish and very fun to make. You can do whatever you want with this recipe. You can change the meat ingredients a bit by trading the beef for shrimp, or leave the beef out. When using pork I like to use pork steaks cut from the Boston butt. This gives a great mix of fat to flavor the jambalaya. Add any seasoning you like to the mix.

This is a very popular Cajun/Creole dish anytime of the year!

So have fun, experiment with different seasoning and as always...

Bon Appetite!


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Comments:

Serves:

6-8+

Prep:

45 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

1/8 c
canola oil
1 lb
andouille sausage sliced 1/4" (or smoked sausage, kielbasa etc)
1 lb
chicken breast cubed
1 lb
pork steaks cubed
1 lb
beef stew meat cubed
4 large
onions, yellow, medium rough chopped
1/2 stalk(s)
celery stalks (chop off the top 1/2" or so then chop into 1/2" pieces for half the celery bunch)
3 medium
bell peppers (rough chopped use some color here, 1 green, 1 red, 1 yellow)
6-8 large
cloves garlic (chopped and smashed)
1 large
tomatoes, canned and chopped, with liquid
1 small
tomato paste
2 large
chicken stock, light
2 large
beef stock
6 c
rice
1-4 pinch
cayenne pepper (to your taste, if don't like hot use 1 pinch)
3 tsp
salt and pepper
6 large
bay leaves, dried
1 tsp
tyme
2 tsp
file

Directions Step-By-Step

1
In a very large heavy pot 10-12 quart (cast iron is best) add the canola oil and bring up to a high temp. Once the oil is hot add the chicken, beef, pork and sausage. We are looking to brown the meat. This creates what's called graton (the dark brown yummies left sticking to the bottom of the pot) this is very important in making a good jambalaya. Using a wooden spoon stir occasionally to make sure all of the meat gets browned. Don't over stir here as the meat needs to brown, so allow to sizzle for a minute or two before stirring. But make sure it's browning.

DO NOT COVER THE POT!

Note: Keep on high heat throughout the cooking process until everything is in the pot and ready to be covered.
2
Once the meat is browned sufficiently, add the onions, celery, bell pepper, garlic and other seasonings. Using a wooden spoon stir occasionally. When stirring make sure you are scrapping the bottom of the pot as you do so the graton gets mixed in. Continue to cook until the aromatics are tender. Do not overcook them! Maybe saute them for 10-15 mins.

DO NOT COVER THE POT!
3
Before you add the tomatoes (read this: Removing the Bitter Taste from Canned Tomatoes Andy is spot on with how to remove the bitter taste from canned tomatoes and tomato paste) and tomato paste. Mix everything in the pot thoroughly until comes back to a simmer Stir occasionally for 3-5 minutes.

DO NOT COVER THE POT!
4
Now add the rice, chicken and beef stocks and bay leaves Mix well. NOTE: "we want about a 1 3/4' -2 : 1 ratio of liquid to rice ie: 1 3/4 cup - 2 cups water to 1 cup rice. " Once all ingredients are in the pot and it returns to a boil, turn the heat down to a medium heat and cover the pot. Continue to cook covered for 20 minutes. Make sure there is steam coming out from under the lid. If not turn up the heat a bit. This needs to slow boil or simmer the whole time under lid, not boil over.

You can check the contents of the pot after about 5 minutes of cooking and mix contents one last time, make sure the liquid is bubbling.

NOW YOU CAN COVER THE POT :)
5
After about 20 minutes of cooking you need to check that the rice is almost done by chewing a grain or two. (Sure go ahead and get a big spoonful, You know you want to) Do not stir the pot contents, if the rice is still chewy in the middle add a few cups of broth over the top of the jambalaya. Cover the pot and continue to cook another 5-10 minutes.
6
Turn off heat and let rest for about 20 minutes or so before serving. DO NOT UNCOVER THE POT UNTIL IT'S SAT FOR ABOUT 20 MINUTES. The rice will continue to cook while under lid.

Take the cover off the pot and stir from the bottom of the pot and then serve.

If you like you can garnish with chopped green onions.

About this Recipe

Course/Dish: Chicken, Pork, Seafood
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free, Wheat Free
Other Tags: For Kids, Heirloom