Ingredients
- 1/2 cup vegetable oil
- 3 cups chopped onions
- 1 cup chopped bell peppers
- 3 teaspoons salt
- 1 1/4 teaspoons cayenne
- 1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
- 1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
- 3 bay leaves
- 3 cups medium-grain white rice
- 6 cups water
- 1 cup chopped green onions
Directions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
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By Chef #774711
Geneva, NY
on February 23, 2013
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This was my first attempt at jambalaya so I wasn't sure what to expect. I thought it was tasty. It was thick, not soupy at all. If I were to make it again I might throw in a can of diced tomatoes and add carton of chicken broth. Also, I would only use 1/2 pound andouille and 2 pounds of chicken. That would make it more soupy, which I like.
By Rkymtnbloom
Morrison, CO
on January 12, 2013
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This was very good, and the aroma while cooking was fantastic. I did make a few changes. I added 1 tsp minced garlic, 1 15oz can of diced tomato (undrained, reduced salt to 2-1/2 tsp, and substituted 2 cups reduced sodium chicken broth for 2 of the cups water. After adding the rice, I brought the pot to a boil, and then covered and reduced heat to simmer for 35 minutes. Even with the addition of the can of diced tomato and juices, this was not stew-like or saucy. I would give a 5-star rating except in my opinion there was too much rice. When I make it again, I will make it with 2 cups rice (and reduce liquids to 4 cups.
By mjbreunig
Lake Wisconsin, WI
on January 01, 2013
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this is super authentic the entire house smelled like bourbon street! a keeper!
Read all 59 reviews