Cajun Jambalaya by Claude
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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
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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.
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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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!
Dr_Pain Now I have some Tasso left over I think a good pot of red beans and rice will be good for these cold winter evenings. Fantastic recipe, thanks.
-
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 does look awesome, I have been looking at good jambalaya recipes and I think I just found it.
-
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.
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Have you always cooked the rice separately and added to the meat/liquid mixture? I have a coworker from the Ville Platte/Grand Prairie area whose father did it that way, and I have never seen that anywhere else. Looks delicious! Curious to the regional differences.
All I’ve experienced in the River Parishes, Gonzales, Baton Rouge and even Lafayette areas is always adding the uncooked rice to the meat/liquid mix and cooking all together.
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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!
Dr_Pain Will you adopt me, Please Kind Sir?
-
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 was just bookmarked. The ingredients and instructions are just “tasty to the max”. It’s nice to see that you’re sitting in the saddle again.
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