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Jambalaya
Prep Time 20 min
Cook Time 25 min
Servings
Ingredients
Prep Time 20 min
Cook Time 25 min
Servings
Ingredients
Instructions
  1. The most important thing is to use the right equipment: a 2-gallon cast iron Dutch oven and a large stainless steel chef's spoon.
  2. Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat.
  3. Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to overcook the thigh meat to the point that it shreds.
  4. Lower the heat to medium and add the onions and garlic; sauté for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
  5. Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
  6. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot.
  7. After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
  8. If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
  9. If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
  10. The jambalaya is best when served directly out of the cast iron pot.
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Red Beans and Rice
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Soak red beans in water overnight.
  2. The next day, drain and rinse the beans to remove starch.
  3. In a deep pot sauté olive oil and trinity together over medium until they are tender and slightly browned.
  4. While vegetables are cooking slice Andouille in to small rounds. Cut each piece in half and then in have again.
  5. Add Andouille and garlic to the pot and cook for 10 minutes.
  6. Add chicken stock, water, bay leaves, and Cajun seasoning to the pot and bring it to a boil.
  7. Boil for 5 minutes, then turn heat down and simmer for two hours, or until beans are soft.
  8. Turn off the heat and cover for 15 minutes. Some beans will remain whole and others will fall apart to create a thick sauce.
  9. Serve with white rice and season with salt, pepper, and hot sauce to taste.
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