Jambalaya means several different things to different people, it is cooked different ways by different people because of how they were taught, ingredients used, or how it is actually prepared, (some people cook their rice separately & mix with Jambalaya base). The common ingredient is the rice & if it isn’t cooked with the base/trinity, some folks will say that is not true Jambalaya, it is just rice dressing. There are so many forms of Jambalaya, it’s hard to say which is better. My favorite is pork Jambalaya, most people like chicken & sausage, seafood, even wild game, such as squirrel & rabbit Jambalaya. Regardless, this recipe should put you in the ball park of a delicious Creole Jambalaya which is also cost friendly for a large crowds.
Jambalaya for 10-15 people.
- 3 lbs seasoned pork or chicken, (Use Boneless Boston Butt for pork, Boneless Chicken Thighs for chicken)
- 2 lbs smoked sausage of your choice (I suggest real smoked sausage from a store that uses an actual smoke house)
- 1 large diced onion
- 1 large diced bell pepper
- 1 clove diced garlic
- 1 bunch diced celery
- 1 pint tomato sauce (This will make a tan to orange color, if you prefer redder color, use more tomato sauce or paste)
- 1 oz Browning Sauce
- 1 bunch of chopped parsley
- 1 bunch of chopped onion tops
- 1/2 cup cooking oil
- 4 1/2 cups of chicken broth
- 3 cups par-boiled rice
How to prepare:
- Heat oil in large pot, I prefer a #12 black cast iron pot.
- Add seasoned pork or chicken & sauté to brown in color.
- Add diced trinity & sauté with meat until caramelized.
– Add sliced smoked sausage & sauté with meat & seasoning for 10 min.
– Add tomato sauce & browning sauce then cook on medium fire for 20 min
– Add chicken broth & stir well.
– After broth starts to boil, at very beginning, drop fire between medium & low & add rice, stir well to mix with base/trinity.
– Put lid on pot after adding rice.
– Stir pot every 10 min, if you see too much heat to pot, drop fire to low. Keep stirring pot every 10 min until rice is fluffy.
– Once rice is fluffy, add onion tops & parsley, stir in well & let sit 15-20 min before serving.
– Note: Dried Shrimp can be used in this recipe, add dried shrimp when sausage is added. This allows shrimp flavor & cooks long enough for shrimp to be tender.
If Seafood Jambalaya is what you desire, prepare same way.
Understand, there will be differences in how this dish is prepared, this recipe is for someone whom may not know where to start, so, enjoy my Creoles, readjust as you choose.