Jambalaya means several different things to different people. The only common ingredient is the rice & if it isn’t cooked with the base/trinity just right, your Jambalaya is just rice dressing. Now, let’s get down to business.
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 pint tomato sauce (This will make a tan to orange colour. If you prefer redder colour, use more tomato sauce or paste)
1 bunch of diced parsley
1 bunch of diced onion tops
1/2 cup cooking oil
4 1/2 cups of chicken broth
3 cups par-boiled rice
How to cook:
- Heat oil in large pot, I prefer a #12 black cast iron pot.
- Add seasoned pork or chicken & sauté to brown color.
- Add diced onion & bell pepper & sauté with meat until caramelized.
- Add sliced smoked sausage & sauté with meat & seasoning for 10 min.
- Add tomato sauce & 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.
Note: If Seafood Jambalaya is what you desire, prepare same way.
BrBUnderstand, 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.