Jambalaya

Jambalaya
Name: Jambalaya
Submitted: 24 Oct 2005
Submitter: ladygorb
Category: Cultural/Ethnic Recipes
Views: 297
Rating: 4
Description: U.S. State of Louisiana traditional food - A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner thereupon told the cook, whose name was Jean, to "mix some things together" --balayez, in the dialect of Louisiana -- so the grateful guest pronounced the dish of odds-and-ends wonderful and named it "Jean Balayez." The first reference to Jambalya in print was in 1872

Serves: 8

Prep. Time: 1:30


Recipe Ingredients

4 Tbls. vegetable oil - divided
3 Lbs. broiler-fryer chicken parts
1/2 Lb. boneless pork - cut into thin strips
1/2 Lb. andouille OR smoked sausage - sliced to 1/2"
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic - minced
4 cups canned whole tomatoes - chopped, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/2 tsp. ground allspice
1 1/2 cups uncooked rice


Directions

-In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.

-Add chicken and brown on all sides, about 10 minutes.

-Remove chicken from pan.

-Heat remaining 2 tablespoons oil in sauce pot.

-Add pork, sausage, celery, onion, green pepper and garlic.

-Stirring frequently, cook 8-10 minutes, or until tender.

-Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.

-Return chicken to pot.

-Reduce heat and simmer, covered, for 10 minutes.

-Stir in rice.

-Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.