Recipe

White Jambalaya Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 1 year, 2 months ago This recipe is originated from Mark Boudreaux's recipe from realcajunrecipes.com. I simply improvised with the ingredients and cooking order and the results are outstanding! This dish is white because it has no tomatoes in it. While this dish is a ... More Prep:60m Cook:120m Servings:8	Angelinaw
	pork venison sausage rice worthit

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Ingredients

1/2 pound Andouille Sausage, cut into small, thin slices

1/2 pound ground Venison

1/2 pound ground Pork

1/2 pound Pork chops, cubed (you could use ham if desired)

1 1/2 pound Chicken Thighs, skinless and cubed

2 cups Onions, minced

1 cup Bell Pepper, minced (I prefer Red)

2 Tbsp Garlic, minced

1/4 cup Old Bay Seasoning

1/4 cup Cajun Seasoning (you can use less if you prefer)

Ground Black and White Pepper (I like the Grinders that have both black and white together)

2 Tsp Cayenne Pepper

2 Tbsp Basil, minced (or 2 tsp. pesto)

1 bunch Thyme Leaves, whole on stem

5 cups Chicken Stock

1 Beer (make sure you like the taste, it does linger. Whilte wine may be an option as well, but I used beer.)

3 cups Long Grain Rice, uncooked

1/2 cup Parsley, chopped

Directions

NOTE: Your use of a heavy cast iron skillet ot heavy-bottomed skillet /pot significantly increases your chance of success with this dish. You will be browning meat on high heat and will need the scrapings on the bottom of your pan for later steps.

Overnight: Season Chicken Thighs very generously with about half of the Old Bay Seasoning. Pu it into a covered container and let it marinate overnight.

Using high heat, preheat the bottom of your skillet/pot.

Place the Andouille sausage in and move constantly, being careful not to burn while browning the sausage. When browned, remove from skillet and place in bowl.

Put venison inh the skillet and repeat the above step. Keep the meat moving while building up stuff on the bottom of the pan. When browned, remove from the skillet and place in bowl.

Put ground sausage in the skillet and repeat the above step. Keep the meat moving and when browned, remove from the skillet and place in bowl.

Put the chicken in the skillet (you may need a small teaspoon of oil to prevent sticking) and repaet the same step as above. Move the meat constantly, and avoid overcooking where the meat begins to shred. Remove from skillet and place in bowl.

Place the pork cubes in the skillet and begin to cook, just as the other meat. When the pork cubes are about halfway cooked, place onions and peppers in the skillet. Reduce heat to medium-high and don't forget to stir!

Add the black and white pepper over the top of the veges, place lid in the skillet/pot and cook until the veges are translucent (about 5-7 minutes).

Add the remaining Old Bay seasoning, the Cajun seasoning, thyme, basil, and the garlic. Stir in well. Add all of the previously cooked meat to the pot and mix and fold them in.

Reduce heat to low and cook for 10 minutes.

Pour in the beer to deglaze the pan, scraping the bottom and turning the pot for about 2 minutes.

Increase heat to Medium-High, add the stock, and bring mixture to a boil

When boil is reached, pour in rice and fold in.

Return the mixture to a slow boil and cook uncovered for 5 minutes, stirring and sacraping the bottom of the pot so the rice doesn't stick. Mix in Parsley. Place bay Leaves in the mixture

Reduce heat to low, cover pot, and let the mixture simmer for about 25 minutes or until rice is thoroughly cooked.

Before Serving, remove whle bay Leaves and thyme (the thyme leaves should come right off of the stem on removal)

Fold mixture and serve with cornbread. Hot sauce may be used by those who want a little kick.

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Comments

donman 1 year, 2 months ago said:
Sounds good :)

trigger 1 year, 2 months ago said:
This deep southern recipe is close to the one taught to me by chef Paul the creator of "Cajun Magic" spices.
High Five

alexa586 1 year, 1 month ago said:
I can't wait to try this! YUMMY!

lasaf 1 year, 1 month ago said:
This looks great. I will have to give it a try. You have my 5. Lori

crabhappychick 11 months, 1 week ago said:
This is a man's dish! And also for women who aren't afraid of some great down home hearty cajun deliciousness! This is a 5 this woman can't wait to try!

meals4abby 10 months, 2 weeks ago said:
This is awesome! I love that you utilize ground venison in this recipe! We always have a freezer full of venison, but I never thought to put it in my jambalaya!! Great post!

austin_c 9 months, 1 week ago said:
Roughly how many people does this dish serve? thanks in advance!

artist92543 1 month ago said:
Just an obsersvation,
I have made this same recipe with mild Italian saudage in place of andiulle and thought it was much better balanced than with andiulles, Pls comment if you have any thoughts,
Chris

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