Jambalaya is my favorite comfort food. This makes it a perfect meal for after a day of parades.
2 tablespoons bacon drippings or canola oil
1 1/2 pounds boneless, skinless chicken thighs, cubed
1 1/2 pounds pork stew meat, cubed
2 tablespoons granulated onion
2 tablespoons granulated garlic
1 1/2 pounds andouille sausage, sliced
1 bunch green onions
2 large yellow onions, diced
2 cups diced celery
1 large green bell pepper, diced
12 cloves garlic, minced
8 cups chicken stock
1 bunch chopped parsley
Salt and Creole seasoning to taste
5 cups uncooked long-grain rice
In a 7-quart cast-iron Dutch oven, heat bacon drippings over medium-high heat. Working in tow batches, cook chicken and pork until dark brown on all sides and beginning to stick to the bottom of the pot, about 30 minutes. Remove to a mixing bowl. Deglaze pan with a little beef stock between batches if necessary. This step is important, as it adds tons of flavor and gives the jambalaya its characterstic brown color. Mix together granulated onion and garlic and season the meat as you remove it from the pan.
Add andouille and sauté for 10 to 15 minutes, until beginning to brown; adding to mixing bowl with pork and chicken.
Remove all but about 2 tablespoons fat from the pan . Thinly slice green onions, separating tops and bottoms. Add bottoms, onion, celery, bell peppers, and garlic; cook, stirring often, until onion is caramelized, about 20 minutres. Do not brown.
Add meats and accumulated pan juices back to pan, add the stock, bringto a full boil, and simmer for about 15 minutes. Add parsley and season with salt and Creole seasoning to taste; you need enough salt to season the meat and the rice. Add rice and combine, reduce heat to low, cover, and cook for about 45 minutes. Stir occasionally, but leave covered otherwise.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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