Jambalaya Recipe

Creole Jambalaya  Recipe 

This jambalaya is a harmonious blend of rice, tomatoes, and exquisitely seasoned meats, coming together in less than an hour yet boasting flavors as though it simmered all day. It carries the Creole touch, a testament to the city's bustling ports and diverse people.

While it holds a tempting spice, it's not overwhelmed by heat; true Creole cuisine is about balance, where each flavor dances gracefully together. Some may think drowning it in cayenne pepper makes it Creole, but they miss the mark. It's the delicate equilibrium that counts, allowing the taste of New Orleans to shine through just right in your kitchen.
 

Ingredients

2 tsp corn oil

1 c of Chicken cut in small pieces seasoned with 2 tsp of Cajun seasoning with salt*

12 oz Sausage cut in small pieces

1/2 c Tasso

Tasso is a delightful blend of smoked and spiced goodness, lovingly crafted from the hearty shoulder of the hog.

Beginning its journey at a substantial 7 to 8 pounds, this shoulder is delicately sliced into generous 3-inch portions, then promptly bathed in a savory cure of sodium nitrite and sugar.

Next, it receives a lively kick from a harmonious mix of cayenne pepper and garlic before embracing the warm embrace of the smoker until reaching a state of absolute perfection.

Tasso enhances the flavor of any dish it’s added to.

2 c Trinity, which includes onion, bell pepper, celery and often garlic, green onions and parsley

28 oz of diced tomatoes strained

1 tsp tomato paste, added to the diced tomatoes

Use the tomato juice and chicken stock to make four cups liquid

1 tsp Oregano

2 tsp of Cajun seasoning with salt *

2 c rice (washed)

2 tsp Worcestershire sauce

2 bay leaves

1 tsp thyme
 

Directions

To start, brown the meats.  Starting with the chicken, then Tasso, then sausage before sautéing the trinity of vegetables.

Add in the rice and seasonings, then return the meats to the pot.

Stir in the diced tomatoes and tomato paste, followed by the liquid.

Bring to a boil, then simmer at medium low temperature for thirteen minutes.

Stir so that rice doesn’t burn in the bottom of the pot.

Decrease the temperature to low and cook an additional twelve minutes until the rice absorbs all the flavors.

Once cooked, let it sit covered for ten minutes before fluffing the rice and serving, capturing the essence of New Orleans with every delightful bite.

* If using Creole seasoning that contains no salt then add a 1/2 tsp of salt to the chicken and a 1/2 tsp of salt to the spice mix.