I Messed Around and Made Some SUNDAY JAMBALAYA :: My Recipes

This is the finished product in the pot.

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Here is the disclaimer:

I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.

I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.

I will say though, the shit I make turns out really, really good.

This is one of those recipes that I pretty much feel that I have it locked. Reason number 1, its easy as shit and 2, I’ve made it probably 50 times in the last couple of years.

At this point, I don’t even really follow a recipe, but make it off the dome from a recipe I got from one of my friends mother from Louisiana. This link to Emeril’s sausage and chicken jambalaya pretty much sums it up.

What I use is easy peasy:

The holy trinity: onions, bell pepper and celery.

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I go with different colour bell peppers because it adds a little colour to the finished product. Throw the diced vegetables in a big as pot.

I have a dutch oven that I use when just making a little bit but also a larger 20 quart pot that I use when I’m doing a big order for the week or feel like giving some away.

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For the sausage, I go with the BAR M Louisiana brand hot links because they are straight fire.

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Go ahead and dice these up as well and throw them in the pot after the trinity has cooked down a bit.

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Now, depending upon how much you want to make, this will determine what sized can of diced tomato you want to use and how much chicken stock.

As for the reason I use chicken stock instead of water here with the rice is that I am not using chicken in the recipe but I still want that layer of flavor.

* If you want to use chicken, I suggest some of those party wings which you can smoke first and then shred the meat in there at this step a couple of pics down, or cook up a few chicken breast and dice it into this.

When using chicken, I prefer to cook it first rather than cooking it from raw with the rice.

You can do it either way, but just be careful and follow your normal chicken rules. No need to worry about the cooked chicken getting too dry, because this ends very moit.

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Here are the seasonings I use… and its just a taste thing. You will want to experiment with this to adjust it to your palate.

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I could make my own “creole seasoning”, but why? There is plenty of good product on the market to get the job done.

The rest of this is for my liking… I’m a garlic fan so throw in some powder. Word to the wise, a little garlic powder or fine garlic granules goes a long way, so be on your toes with that one. Black pepper, crushed pepper, because I’m a spicy kind of dude.

Bay leaves, essential.

Dump it all in there to get a good mix.

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Again, bay leaves are essential. The more you put in there the more authentic it tastes (to me) so I’m never afraid to go big with this. I say you need at least 2 or 3, with this size pot I was making, I went with 7.

Sue me.

I think I once heard Emeril say something like, if you think you put too much seasoning in, you probably didn’t.

If it wasn’t Emeril, it was one of those dudes on one of those channels. Don’t be shy with the seasonings….. Don’t be stupid either though.

Once it gets close to boiling, I like to taste the broth. At this point you will know if its going to taste right, and you can still make some adjustments. Usually its adding a little bit of salt.

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Close the bish up and let it cook. Its the usual rice to water/broth combo, but be aware that there is some juice in there from the tomatoes and the veggies and the sausage. Depending upon how solid you want the final product to be, adjust accordingly.

You’ve cooked before, you will get it.

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I like to peek in a check it out after about 20 minutes to see how well the water is being absorbed.

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At this point you are just going by sight and how you like it to be. You can go ahead and stir it up, it won’t hurt it since its not like just rice cooking.

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I usually go about 30 to 35 minutes on the cook. Take it off the burner, stir it one more time and then leave the top on for another 10 minutes.

* Pro tip * if you want to really be froggy or you have something to celebrate, or you are trynna get some skins, go ahead and dice up some raw skrimps and put them in the mix after you’ve taken it off the burner.

Skrimp cooks really fast and can get gummy if you put it in earlier. The heat from the jambalaya at this point will cook them for you.

Now, plate that shit up and eat.

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Maaaaaad leftovers. I don’t have to cook for a week now!

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The Jambalaya from estoban cruz on Vimeo.