| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
- 2 1/2 pounds boneless skinless chicken thigh meat
- 1 1/2 pounds onions, diced
- 2 tablespoons minced fresh garlic
- 1 pound tasso, cubed
- 3/4 tablespoon whole fresh thyme leaves
- 3/4 tablespoon chopped fresh sweet basil leaves
- 1/2 tablespoon coarsely ground black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon red pepper flakes
- 1/3 gallon chicken stock
- 1 1/4 pounds long-grain rice
- 1 tablespoon freshly chopped curly parsley leaves
Instructions
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef’s spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef’s spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda’s sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and “clear”. Scrape the bottom of the pot to remove all the “graton”. This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda’s brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 594 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 109 mg |
| Sodium | 858 mg |
Reviews
This was a big hit. I made this for a birthday potluck for a coworker from Baton Rouge who’d been craving jambalaya, and she said this recipe hit the mark exactly. She believes strongly that jambalaya shouldn’t have tomato sauce in it, and she said this had the right color and moistness she expected. Make sure you use a pot that’s big enough! This recipe makes a lot. I used my Lodge Dutch oven, and it barely fit. Still, I had no leftovers!
This is absolutely the best Jambalya that I have ever eaten. I have had some close ones at various festivals in Cajun Country. People who have traveled to New Orleans or have friends from New Orleans often confuse Cajun and Creole cuisines, and cultures. The Creoles were aristocrats, city folk. And Cajuns were country people. There were wealthy and well educated members of both groups and people that were less well off and less educated in both. While it is relatively easy to drive from New Orleans to Cajun Country today (depending on the traffic and weather), it was not so easy to make that trip back in the day, considering the geography of Louisiana. So these two cultures were more separated than they are now. This is the best Cajun style Jambalya that I have ever cooked or eaten. I have had some other good ones at festivals in Louisiana that taste very similar. The same confusion happens with Gumbo; the Cajun and Creole varieties are completely different. Similarly, the Cajun and Creole duck (and other game) preparations are completely different. Many thanks to Emile S. for giving this gift to us all. It is important to follow the recipe very carefully.
Yeah, let me run right out and buy a “high BTU gas stove” because it’s recommended for this recipe.
Pretty much how I make mine , but I use Trinity and brown my rice some before adding my stock .. I also add salt and cayenne and other seasonings .. I rinse my rice until water runs clear… and after it’s cooked I allow it to sit , fire cut , not lifting the lid of pot for 6 minutes before gently turning in the meats and such sitting on top.
Another wonderful thing about using a cast iron pot is you can totally cut the heat and allow it to sit when cooking open fire as cast iron holds the heat and cooks it well ! Great recipe !
Another wonderful thing about using a cast iron pot is you can totally cut the heat and allow it to sit when cooking open fire as cast iron holds the heat and cooks it well ! Great recipe !
Amazing, I make it all the time. Kind of need to get creative to the Tasso, otherwise it’s super easy and delicious
START PROOFING THESE RECIPES!!!!!
This is a great recipe have made it many times every one loves it. If you can’t find Tasso it fairly easy to make there are plenty of recipes on line.
Really good. Substituted basmati rice because of the shortages everywhere – it worked well although it got softer as we ate. Really really good. Used Tasso from the Cajun grocer and hard to imagine this recipe without it
These measurements are a joke! 1/3 gallon chicken stock? 1 1/2 pounds of onion? 1 1/4 pounds rice? Nobody uses measurements like these.
Not a review but a clarification. 1/3 gallon is NOT a useful measurement. Why not 5 cups or a quart plus 1 cup. This falls under writing for comprehension. Somewhat similar to “furlongs per fortnight”.