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Don't get too hung up on the precise ingredients or quantities. You can skip the shrimp. the critical things are the rice to liquid ratio and the technique. My wife never measures or consults a recipe and it comes out great.CAJUN JAMBALAYA
Read recipe and notes completely before beginning.
1 lb small shrimp, peeled
3 frying pieces of chicken
1/4 cup flour
2 medium onions
1 tsp finely chopped garlic
1 tsp salt
1/2 to 1 tsp Tabasco or Louisiana Hot Sauce
1/2 lb smoked sausage, thinly sliced
1/4 cup + 1 TBS cooking oil
1 small green pepper
1/4 cup chopped celery
1/4 tsp black pepper
l/8 tsp cayenne pepper
2 cups rice
Boil chicken pieces in water until cooked. Reserve chicken broth. De-bone chicken and cut in small bite size pieces.
Make a roux (see note) by stirring the oil and flour together in a deep iron skillet or heavy saucepan. Cook over medium heat, stirring constantly, until almost dark brown in color (like chocolate syrup is the perfect color, but hard to do without burning). Add onions, cook until onions are almost crisp.
Add green pepper, celery, garlic, salt, peppers, hot sauce, shrimp, and sausage. Cook over medium heat until the shrimp is cooked (about 5 minutes). Stir in chicken - cook another minute. Stir in rice; cook another minute. Add reserved chicken stock (3 cups of liquid). When liquid comes to a boil, cover (do not peek too much) and simmer on low heat for 20 - 25 minutes until rice is cooked (occasionally stir). Remove from heat - stir cover for 5 - 10 minutes more. Serve hot.
Note: The amount of ingredients are negotiable except for the ratio of rice to liquid added.
Another note: When making the roux, stirring constantly means just that. Do not answer the door, answer the phone, let the cat/dog in/out, anything other than focus on the roux. If it sees you turn your head it will burn. It is jealous.
Yet another note: The rice grains in your Jambalaya should be almost separate, but slightly mushed together. If they are crunchy, then you peeked and stirred to much! Only stir 2-3 times.