There is no one way to make Jambalaya. Using different proteins makes jambalaya an ever changing dish. This week, I am sharing two types, one Creole and one Cajun.
1 Hen, about 5 pounds, cut into serving pieces
Creole Seasoning to taste
1/2 cup Vegetable Oil
3 cups Onions, chopped
1/2 cup canned Tomatoes, chopped, with juice
1 cup Celery, chopped
2 quarts Chicken Stock plus additional if needed
1/4 teaspoon Thyme
2 Bay Leaves
2 teaspoons Hot Sauce
3 cup long-grained Rice
2 tablespoons fresh Parsley, chopped
2 tablespoons Green onions, chopped, green parts only
Season hen with creole seasoning. Heat oil in a large heavy pot over medium-high heat. Cook chicken pieces, in patches, until browned evenly. Transfer to a plate. Add onions to the pot and cook, stirring, until soft, about 3 minutes. Add tomatoes, celery, chicken, stock, thyme, bay leaves and additional Creole seasoning, if desired. Bring to a boil, then reduce heat to medium-low and simmer until chicken is tender, about 1 hour. Add extra stock during the cooking to keep liquid at the same level. Add rice, cover and cook on low heat until tender, about 30 to 40 minutes. Remove from heat and add parsley and green onions.
Good Cooking, Good Eating and Good Living!!!