Jambalaya
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Monday, May 25, 2015

Jambalaya



During a recent trip to New Orleans, my hubby and I took a fun little cooking class.   It was amazing, not only watching great creole/cajun cooking but to hear the stories behind the different foods.   If you ever get a chance to go to New Orleans, check out some of their different cooking schools and take a class.  Ours was 2 1/2 hours and we ate the results, YUM!!   
One of the dishes served was Jambalaya!  We make gumbo and now I know that Jambalaya is ever so much easier!   We also learned about "tasso" and I am in love with it!  Tasso is spicy seasoned smoked pork (not really ham since it's made from the shoulder) and it is amazing!   I have made it into omelets, Red Beans and Rice and this Jambalaya.   Since I can not find "tasso" or real "andouille sausage" in my area, I have to order it online, it's a little pricy but it's not like we eat cajun food every day but when we do, we want the real thing! 
And this Jambalaya is the Real Thing!   

Jambalaya
Ingredients
  • 2 Tbsp of vegetable oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 green onion stalks, chopped (save the green tops for garnish)
  • 4 stalks of celery, chopped
  • 6-8 garlic cloves, minced
  • 8 ounces of tasso pork, cut into bite size pieces
  • 1 pound of skinless chicken thighs, cut into bite size pieces
  • 8 ounces of andouille sausage, cut into bite size pieces
  • 2 Tbsps of Kitchen Bouquet ( or Savorie Flavoring)
  • 6 cups of chicken broth
  • 2 1/2 cups of white rice
  • 1 tablespoon of salt
  • cajun seasoning
  • hot sauce
Instructions
1. Season the chicken with a mild hot sauce and creole or cajun spices, set aside
2. Heat the oil in a large dutch oven or pot over medium high heat.  Add onions, bell pepper, celery, green onion bottoms (only the white)
3. Sprinkle the veggies with creole or cajun spice and hot sauce and cook for 10-15 minutes until the veggies start to caramelize.
4. Add garlic, chicken, tasso and andouille, cook for 5 minutes
5. Add 6 cups of stock/broth, rice, 1 tablespoon of salt and the kitchen bouquet (Savoie Flavoring)
6. Bring to a rapid boil, keep it at a rapid boil for 5-7 minutes until most of the water is gone.
7. Turn off the stove and put the lid on
8. DO NOT REMOVE LID for 45 minutes
9. After the time is up, remove lid and stir in parsley, green onion tops
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Sharing a few great items to make your New Orleans Style table rock from our favorite sources!









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