Louisiana-Style Jambalaya Recipe from the New Orleans School of Cooking
¼ C. oil
1 Tbsp. chopped garlic
1 cooked chicken, cut up or boned
4 C. long grain rice
1½ lbs. sausage
5 C. stock or flavored water
2 heaping tsp. Joe's Stuff seasoning
2 C. chopped green onions or tomatoes
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
Part One: Season and brown chicken in oil (lard, bacon drippings) over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.
Part Two: For brown Jambalaya, either add heaping Tbsp. brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. For red Jambalaya, add paprika for color.
Part Three: Sauté (in vegetable oil) onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe's Stuff and bring to a boil.
If using Kitchen Bouquet for brown Jambalaya, add 1 to 2 tablespoons. If you're making red jambalaya, add approx. ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice or V-8 for your liquid.
Then add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
If using an electric stove, reduce cooking time by three to four minutes. For seafood Jambalaya, add cooked seafood when rice is turned.
SERVINGS: Makes 12