Real Cajun Jambalaya
This is a big pot of Cajun comfort food. A real Cajun Jambalaya is typically nice and slightly dry, full of meat and smokey flavors and some great Cajun seasonings to top it off.
Equipment
Ingredients
- 8 oz Tasso chopped
- ½ lb Andouille Sausage sliced
- 1 lb Smoked Sausage sliced
- 4 Slices Bacon chopped
- 2 Onions diced
- 2 Green Bell Peppers diced
- 2 Celery Stalks diced
- 4 Garlic Cloves minced
- 1 Rotisserie Chicken deboned and meat chopped
- 4 Cups Long Grain Rice
- 2 Bay Leaves
- ⅓ Cup Chopped Parsley chopped
- 4 Green Onions chopped
- 1 Teaspoon Dried Thyme
- 1 Tablespoon Cajun Seasoning
- 8 Cups Chicken Broth
- Salt & Black Pepper to taste
Instructions
- Add the chopped tasso, sliced sausages and chopped bacon to a large heavy-bottomed pot. Cook over medium-high heat for about 15 minutes - until the sausage has become nice and caramelized. Remove the meat from the pot and leave the drippings.
- Add the chopped onion, bell pepper and celery and cook until soft. Add the garlic and cook another 2 minutes.
- Add back the sausage meat and add the chicken, rice, seasonings, bay leaves, chopped parsley and green onions.
- Add the chicken broth and bring to a rolling boil.
- GIve a good stir and turn down the heat to a low simmer. Cover the pot and simmer for 30 minutes - do not lift the lid during this time.
- Once the time is up remove the lid and stir the pot. Turn off the heat and allow to sit for 10 minutes. Stir again and serve.
Notes
It will seem as if there is too much fluid left at the end of the cooking time, but as long as you had the pot rolling at a good simmer then it should be fine. The rice will continue to soak up more of the fluid and after about 10 minutes it will be gone.
It's important to not lift the lid during the 30 minutes of cooking time.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 25g | Protein: 23g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 2104mg | Fiber: 1g | Sugar: 3g
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