Bayou Classic® Cajun Jambalaya
By: Leighton Province
Bring bold Louisiana flavor to your table with this classic Cajun Jambalaya, loaded with sausage, tender meat, and seasoned rice. Cooked in a Bayou Classic® Kettle, the secret’s in the rich gratin that builds deep, smoky flavor.
Makes 8 two-cup servings
Ingredients
- 1.5 lbs Andouille Sausage
- 1.5 lbs Cubed Pork or Ham or Chicken
- 3 cups Long Grain Rice
- 6 cups Chicken Stock
- 1 Large Onion Chopped
- 1 chopped bell pepper
- 1 chopped celery stalk
- ½ bunch of green onion chopped
- ¼ cup chopped parsley
- 1 tsp salt
- 3 tsp garlic powder
- .75 tsp of cayenne pepper
- 1/3 tsp black pepper
- 1/3 tsp white pepper
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Bayou Classic® Stainless Steel Kettles with Stand
Directions
- Chop all vegetables and slice the sausage. Cut pork into cubes, leaving some fat—season meat with salt and pepper.
- Brown pork in oil until well done, letting some pork stick to pot, then stir. Do that repeatedly until most of the water is cooked out of the pork. The sticky part (gratin) on the bottom of the pot will dictate the color of the rice.
- Add the other meat and brown.
- Add the onions, bell pepper, and celery. Sauté until tender. You should still be scraping the bottom for the gratin and cooking all the water out.
- Add chicken stock, turn up the heat, and bring to a boil. Then, add the rice and the green onions. Stir to make sure rice doesn’t clump or stick to the bottom.
- Let it boil until it starts to expand and “jump out of the pot.” The “popping” of the rice is very important! Let the rice get noticeably bigger/expanded before the next step.
- Reduce heat to “low “and cover, DO NOT LIFT THE LID! After 20 minutes, completely cut off your cooker.
- After 25 minutes, uncover and “roll” the rice, don’t stir! Roll it from the bottom to the top.
- Cover and let stand about 10-15 minutes before serving.
