Chicken and Sausage Jambalaya recipe

recipe thread, or search. youll find a lot of resources.

Easy recipe

pochejp has the recipe you should use. It's his thread that everyone's talking about that has all the pictures, step by step.

few weeks ago I made the one from the tigerdroppings.com cookbook. I'm making it again tonight actually.
was easy to make and very tasty.

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Want to try to cook this, never have. Any suggestions? Not looking to feed a lot of people just my family and have some leftover. Thanks.

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This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy.

Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender.



Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.



After it browned down I remove from the pot.



Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made.



After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the grease but dont lose the gratin. Then I add my onions, green onions, garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in. I used three regular sized yellow onions.






After those are cooked I add the meat back to the pot and mix well. Cook all the water out at this time.



At this time I add my water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. Also added a three chicken bouillion cubes as I didn't have and broth. I usually use broth instead of plain water.



After it came to a boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc.



Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.




After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the pot".



After it gets where I think its ready to cover I cut back on my heat and cover. Do not lift the lid for any reason!



Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.




I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off.



Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.



Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.

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pochejp

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Where did you get your thermometer from?

I bought a thermometer like that on Amazon for 40 bucks...........Masterchef wouldn't let me use it. Great for surface temps..........but not accurate for any clear liquids or meat.

This is mine

LINK /

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I always remove meat. I use much more than a handful of onions that can't be browned properly with a pot full of meat. Not to mention thats when I scrape the bottom of the pot while the onions are browning to get my color. Everyone has their own ways I know. The trick here is to post something they can get the basics from and go from there.

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I absolutely understand what you mean. And you obviously know what you're doing. There's just different ways towards the same goal... I guess you'd have to see how I do the onions/bell peppers but it works for me and yours works for you. It was just a suggestion. (your post asked for some) Take it fwiw. Do you just season with the LeBlancs or do you use other things? Why no bell peppers? Ive always used them... (not a lot but I do use some)
I have a friend that uses rotisserie chicken or smokes/bbqs his meats prior to making his jambalaya and it's surprisingly awesome and takes very little time.
Congratulations. Your pics make me want to cook a big one this weekend