Cajun Jambalaya

Coronaries beware. There’s not a vegan way for this meal. Consider hitting the treadmill and chugging the Metamucil after consuming this dish. And of course, you need friends over to save you from yourself, otherwise you’ll eat it all. Above all, spread the love of cholesterol and triglycerides fairly with companions. It’s the only moral way to handle the situation.

I could probably start every Cajun recipe post this way, but this time I’m talking about jambalaya. In my opinion, it’s one of the greats in Cajun cooking, along with etouffee, gumbo, and boudin. Just like any Louisiana classic, you’re dealing with high heat and care in the beginning, and then patience towards the end.


Cajun Jambalaya

Thick cut bacon, diced and slices
Trinity mix (1 cup of onion, ¼ cup celery, ½ cup bell pepper)
½ cup green onion, diced
1 ½ lbs of sausage (Conecuh Original is best), diced and quartered
1 lb of chicken thighs, chopped in chunks
1 cup of fresh pork sausage meat
Jasmine Rice (important)
3 tbsp minced garlic
1 tbsp paprika
2 tbsp cumin
2-3 tbsp browning seasoning sauce
Chicken stock
Tony’s and cayenne to taste

Optional: Diced tomatoes for creole style, chicken

Directions: Start by preheating a pot large enough for cooking (preferably cast iron). It’s important to have all chopped ingredients ready while moving quickly with the high heat. Start by cooking a few (3-4 thick cut slices) of bacon on the skillet, rendering all of the fat. Remove the crispy bacon and save for other uses. Add Trinity combination to the bacon fat and sweat the onions, stirring constantly at high heat, for 15-20 minutes. Be sure to keep stirring to avoid burning. After onions and celery are soft, translucent, and aromatic transfer your sausage, loose pork sausage meat, bacon chunks, chicken, green onion, garlic, and seasoning (paprika, cumin, cayenne, Tony’s) to the base. Continue to cook well and brown the sausage. After about 4-5 minutes, your ready to toast your jasmine rice in the pot. Pour the appropriate serving (usually something that serves 5-6) and mix in to the heated mixture. This allows some of the flavor to scald the outside of the rice. After toasting for 90 seconds, add your chicken stock and water with the ratio at ¼ water ¾ stock to the appropriate amount written on the label of your rice. Stir in, bring to simmer, and then cover until tender. Uncover when rice opens and absorbs liquid, mix in browning seasoning sauce (2-3 tbsp) and let the jambalaya fluff for a few minutes uncovered.

Note: If wanting the tangy taste of tomatoes, add them when adding the sausage.