Daddy’s Jambalaya

This article was published by: Matthew

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A Southern dish that has been sharing the supper table for years. This rice dish will have you coming back for more. Here in the Northwest people ask me all the time “What is Jambalaya?” I reply saying it is seasoned rice with your favorite type of meat.
Ready in: 2 hours 20 mins

Ingredients

Serves: 8

• 2 large yellow onions, chopped
• 1 large bell pepper, chopped
• 5 single green onions, chopped
• 3 sticks celery, chopped
• 5 ounces Worcestershire sauce (Lea & Perrins(R))
• 5 1/2 cups water
• 3 tablespoons Tony Chachere’s(R) Creole Seasoning
• 4 tablespoons Kitchen Bouquet(R)
• 2 pounds pork sausage, sliced
• 2 pounds boneless, skinless chicken thighs (bite-size pieces)
• 3 cups rice (jasmine)

Preparation method

Prep: 20 mins | Cook: 2 hours

1. In a seasoned cast iron pot with lid (see footnote), add yellow onions, bell pepper, green onions, and celery. Saute veggies on medium heat until they appear slightly brown (30 minutes or so) (DO NOT ADD OIL to veggies. Use WATER to keep from sticking).
2. Add Worcestershire sauce. Sprinkle Tony’s(R) over veggies and let sit for 2 minutes. Stir, then add pork sausage and stir again. Cook for 10 minutes.
3. Add water, and then add Kitchen Bouquet(R). This must cook for at least 30 minutes. The longer it cooks, the better flavor your rice will have, because the rice absorbs the water.
4. Add chicken, cook until done (approx. 20 minutes). Increase heat. When water comes to a boil, add rice. Stir ONCE to allow rice to settle on bottom, cover w/lid, and reduce heat to LOW. DO NOT REMOVE LID. DO NOT TOUCH. DO NOT LOOK FOR 30 MINUTES.
5. After 30 minutes remove lid, all meat will be at the top, stir gently and serve. Be careful not to overstir, it will become very gummy.Cast Iron Pot:

No oil is required when sautéing due to the fact that your pot should already have oil from prior cleaning/storing.