A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you’ll eat, I ga-ron-tee!
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
90 minIngredients
Directions
Sprinkle cajun season on chicken meat and toss, set aside. Pour oil in cast iron dutch oven (6 to 7 qts.) or similar sized pot, heat oil on med/hi. Add andouille and saute. add chicken, cook for 10 minutes or until the chicken is done. Scrape the bottom of the pot to remove all the “graton”, the little dregs that flavor the rice and give it its distinctive rustic brown color.
Add onions and celery, cook 5 mins., again scraping the bottom to loosen all that flavor, then add all spices, worcestershire, and cook 5 minutes more.
When onions look cooked, add g. onion, and the chicken stock. Turn heat to HI, bring to a boil, then cook at a rolling boil for 10 minutes. Add rice, stir to make sure you incorporate rice and it doesn’t get stuck on the bottom. Turn down a bit to med/hi, cover with lid, and cook for about another 10 minutes stirring occasionally. Turn heat down to low simmer and cover with tight fitting lid. Let sit for 25 minutes without opening lid.
I finish mine off in the over for about 20 to 30 minutes at 300. To finish, give it a stir and re-cover over with lid to let it cool a bit and absorb all the juices.
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