Cajun Jambalaya by Claude
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So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!
Ingredients:
- Diced Onions (2 onions)
- Diced Celery (equivalency in portion amount to onions to form the “trinity”)
- Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”)
- 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes
- 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes
- 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick
- 1 lbs of tasso in small 1/4" cubes
- Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned
- Vegetable oil
- Hickory liquid smoke
- Browning liquid
- You favorite Cajun dry seasoning
- Salt to taste
- Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)
Cooking instructions
- In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight.
- The next day, add oil in a large pot and brown your chicken and pork.
- Add your “trinity” and sweat until the onions are translucent
- Add your sliced andouille and cubed tasso and cook for a couple of minutes
- Add your pork/chicken stock to cover the meat
- Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce.
- Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs
- While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.
Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.
Serve either as is or with some Tabasco.
-
So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!
Ingredients:
- Diced Onions (2 onions)
- Diced Celery (equivalency in portion amount to onions to form the “trinity”)
- Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”)
- 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes
- 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes
- 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick
- 1 lbs of tasso in small 1/4" cubes
- Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned
- Vegetable oil
- Hickory liquid smoke
- Browning liquid
- You favorite Cajun dry seasoning
- Salt to taste
- Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)
Cooking instructions
- In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight.
- The next day, add oil in a large pot and brown your chicken and pork.
- Add your “trinity” and sweat until the onions are translucent
- Add your sliced andouille and cubed tasso and cook for a couple of minutes
- Add your pork/chicken stock to cover the meat
- Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce.
- Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs
- While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.
Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.
Serve either as is or with some Tabasco.
Dr_Pain Hank Williams singing Jambalaya keeps running through my head while looking at this. “Son of a gun, we’ll have big fun on the bayou”
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain Hank Williams singing Jambalaya keeps running through my head while looking at this. “Son of a gun, we’ll have big fun on the bayou”
-
So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!
Ingredients:
- Diced Onions (2 onions)
- Diced Celery (equivalency in portion amount to onions to form the “trinity”)
- Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”)
- 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes
- 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes
- 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick
- 1 lbs of tasso in small 1/4" cubes
- Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned
- Vegetable oil
- Hickory liquid smoke
- Browning liquid
- You favorite Cajun dry seasoning
- Salt to taste
- Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)
Cooking instructions
- In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight.
- The next day, add oil in a large pot and brown your chicken and pork.
- Add your “trinity” and sweat until the onions are translucent
- Add your sliced andouille and cubed tasso and cook for a couple of minutes
- Add your pork/chicken stock to cover the meat
- Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce.
- Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs
- While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.
Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.
Serve either as is or with some Tabasco.
Dr_Pain That looks awsome! You being from Louisiana , You wouldn’t happen to have a good seafood gumbo recipe would ya?
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Dr_Pain That looks awsome! You being from Louisiana , You wouldn’t happen to have a good seafood gumbo recipe would ya?
RON PARRISH said in Cajun Jambalaya by Claude:
Dr_Pain That looks awsome! You being from Louisiana , You wouldn’t happen to have a good seafood gumbo recipe would ya?
Oh lawd!! Gumbo are normally made by eye and taste at my house. I do have a Shrimp and Okra gumbo that is pretty decent but most often requested is my Chicken and Sausage gumbo (which I could share if you or anyone wants to make one).
On the other hand I love a good shrimp, crab and oyster stew… yum!! (The difference between both is roux or no roux)
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RON PARRISH said in Cajun Jambalaya by Claude:
Dr_Pain That looks awsome! You being from Louisiana , You wouldn’t happen to have a good seafood gumbo recipe would ya?
Oh lawd!! Gumbo are normally made by eye and taste at my house. I do have a Shrimp and Okra gumbo that is pretty decent but most often requested is my Chicken and Sausage gumbo (which I could share if you or anyone wants to make one).
On the other hand I love a good shrimp, crab and oyster stew… yum!! (The difference between both is roux or no roux)
Dr_Pain I have never tried to make roux . I have shrimp, crab and oysters. maybe have to give it a shot
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Dr_Pain I have never tried to make roux . I have shrimp, crab and oysters. maybe have to give it a shot
RON PARRISH said in Cajun Jambalaya by Claude:
Dr_Pain I have never tried to make roux . I have shrimp, crab and oysters. maybe have to give it a shot
Making a roux is just tedious! I can post a “How-to” if you would like.
Some people feel a gumbo should have a roux but for seafood I do like okra and some tomatoes (but don’t tell anyone)
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gus4416 said in Cajun Jambalaya by Claude:
Now I am hungry
Am I to assume that you are hungry LOL!!!
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gus4416 said in Cajun Jambalaya by Claude:
Hit send couple extra times but I would eat 3 bowls love Cajun food I like the heat
My daughter had 3 bowls… after eating supper LOL!!!
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I am only going to have the time to look at a few posts today but I am glad this was one of them! Good job Dr_Pain Grandma would be proud
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I love a really dark roux for chicken and sausage, but not as dark for seafood. I add the seafood at the very end, a couple minutes before serving so the shrimp are not rubber and the fish and crab do not disintegrate .
Have you tried the the Savoie’s Roux in a jar. Nice and dark, and a big time saver!
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I love a really dark roux for chicken and sausage, but not as dark for seafood. I add the seafood at the very end, a couple minutes before serving so the shrimp are not rubber and the fish and crab do not disintegrate .
Have you tried the the Savoie’s Roux in a jar. Nice and dark, and a big time saver!
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keend0 said in Cajun Jambalaya by Claude:
Where in LA do you live? I grew up in Central, just outside of Baton Rouge.
I live in Lafayette
-
So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!
Ingredients:
- Diced Onions (2 onions)
- Diced Celery (equivalency in portion amount to onions to form the “trinity”)
- Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”)
- 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes
- 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes
- 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick
- 1 lbs of tasso in small 1/4" cubes
- Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned
- Vegetable oil
- Hickory liquid smoke
- Browning liquid
- You favorite Cajun dry seasoning
- Salt to taste
- Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)
Cooking instructions
- In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight.
- The next day, add oil in a large pot and brown your chicken and pork.
- Add your “trinity” and sweat until the onions are translucent
- Add your sliced andouille and cubed tasso and cook for a couple of minutes
- Add your pork/chicken stock to cover the meat
- Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce.
- Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs
- While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.
Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.
Serve either as is or with some Tabasco.
Dr_Pain wow this is a must try. Thanks
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RON PARRISH You know I have little left from that batch after giving some to my in-laws and eating a few bowls myself LOL!
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