Cajun Jambalaya is Louisiana's signature one-pot meal! Kenneth's trick is developing the right amount of fond, those tasty browned bits left behind from browning your meats, to build the taste.
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DISH COURTESY OF KENNETH TEMPLE
Total: 1 hr 5 min
Active: 25 minutes
Yield: 6 portions
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, sliced
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, carefully sliced
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 lots green onions (6 to 8 bulbs), sliced (about 1 1/2 cups).
For the Creole spices: Integrate the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or big Dutch oven over medium heat. Rub the chicken with the staying 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until uniformly covered. Add the chicken to the pot and cook till golden brown, about 5 minutes. Transfer the chicken to a large bowl. Include the sausage to the pot and cook up until browned, 4 to 5 minutes. Transfer to the big bowl with the chicken. The bottom of the pot need to be covered with browned bits.
Include the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, till the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and decrease the heat to a simmer. Prepare until the liquid is reduced, and you see little holes on the top, about thirty minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and prepare for 10 minutes. Taste and adjust the spices. Garnish with the remaining green onions and serve immediately.
Cook's Note: If you wish to include shrimp to this dish, stir them in with the green onions so the shrimp don't overcook.
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Kenneth Temple's Cajun Jambalaya|An Introduction to Cajun and Creole Cooking|Food Network.