White JambalayaFrom angelinaw 7 years ago
- 1/2 pound Andouille sausage, cut into small, thin slices shopping list
- 1/2 pound ground venison shopping list
- 1/2 pound ground pork shopping list
- 1/2 pound pork chops, cubed (you could use ham if desired) shopping list
- 1 1/2 pound chicken thighs, skinless and cubed shopping list
- 2 cups onions, minced shopping list
- 1 cup bell pepper, minced (I prefer Red) shopping list
- 2 Tbsp garlic, minced shopping list
- 1/4 cup Old Bay Seasoning shopping list
- 1/4 cup cajun seasoning (you can use less if you prefer) shopping list
- Ground Black and white pepper (I like the Grinders that have both black and white together) shopping list
- 2 Tsp cayenne pepper shopping list
- 2 Tbsp basil, minced (or 2 tsp. pesto) shopping list
- 1 bunch thyme leaves, whole on stem shopping list
- 5 cups chicken stock shopping list
- 1 beer (make sure you like the taste, it does linger. Whilte wine may be an option as well, but I used beer.) shopping list
- 3 cups long grain rice, uncooked shopping list
- 1/2 cup parsley, chopped shopping list
How to make it
- 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.
People Who Like This Dish 7
The Cookangelinaw St Louis, MO
The Rating9 people
Sounds good :)donman in Hammond loved it
This deep southern recipe is close to the one taught to me by chef Paul the creator of "Cajun Magic" spices.
High Fivetrigger in loved it
I can't wait to try this! YUMMY!alexa586 in Thorofare loved it