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LOCATION: Recipes >> Cajun >> Jambalaya 04

Print this Recipe    Jambalaya 04


1 lb chicken meat (I get a package of boned, skinned breasts)
3/4 lb smoked sausage
2 cans chicken broth
1 med onion, chopped
2 stalks celery, chopped
1 med green pepper, chopped
1 to 3 tablespoons cayenne pepper, to taste
16 oz bag white rice
1 small can tomato paste
4-5 green onions, chopped
1 med tomato, chopped
optional: shrimp, seafood

Cut the chicken and sausage into small or smaller than bite-sized
pieces. Season the chicken with salt and pepper ( I do this rather
generously: 1 t pepper, 2 t salt, possibly more) Using a dutch
oven on the stovetop, Cook chicken and sausage in small amount of
oil or lard (some authentics swear it must be in lard) until the
chicken is done; about 15 minutes. Remove the meat from the pan
and set aside.

Saute the onion, celery and green pepper until tender crisp. Add
the chicken broth, rice and cayenne pepper. Heat until the broth
starts to bubble, then stir the meat back in. Turn the heat down
low and simmer with the lid on for 30 minutes. DO NOT STIR during
this time or some of the rice will rise to the top out of the liquid
and you'll get crunchy jambalaya.

After the 30 minutes are up, stir in the tomato paste. Then stir
in the green onions and tomatos. Serves a family or more.

Some notes:

If you are adding shrimp, I usually cook is separately and add it
just before or with the paste. If you cook chrimp too long it gets
rubbery. It also doesn't keep well, if you don't plan to eat it
all at one sitting. If you are using other seafood in place of or
in addition to the chicken, you can add that at the normal meat
addition, but I don't make this version so I don't have any words
of wisdom.

Also, I have been know to add the cayenne without measuring until
the broth turns a light orange color. This seems to be the right
amount of spicyness, but remember you can always add more. I told
a friend to do this and she added the full 3 T and said it was
unedible it was so hot. You can always add more broth or tomato
paste to tone it down. Start with 1 t. - 1 T. and add as you go
until you find the right heat level. Personally, i like the feeling
of a small volcano in my stomach when I'm done! :-)


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