Whenever Mrs. Underhill Lounge is away or out for the evening, it is traditional for me to make a big pot of Jambalaya.
I’m not quite sure how I decided Jambalaya would be my bachelor dinner of choice.
In any case, I’ve been making versions of this Jambalaya for almost as long as I’ve been cooking.
The recipe originally came from New Orleans Take Out in Madison, Wisconsin.
It’s since been tweaked and modified a bit, as I can never leave well enough alone. This is pretty spicy, so if you are a wimp, you might want to reduce the cayenne pepper a bit.
Salt 1 tsp.
Cayenne Pepper 1 tsp.
White Pepper 1 tsp.
Black Pepper 1 tsp.
Bay Leaves 2
Dried Thyme 1 tsp.
Sage Â¼ tsp.
Butter 2 TBSP
Andouille Sausage, Medium dice Â½ lb.
Chicken, Medium dice Â½ lb.
Celery, Medium dice 1 cup
Onion, Medium dice 1 cup
Green pepper, Medium dice 1 cup
Garlic, minced 1 TBSP
1 28 oz. can whole tomatoes, liquid reserved
Chicken Stock combined with reserved tomato liquid to make 2 1/2 cups
Long Grain Rice 1 Â½ cup
Suggested cooking pot: 5 quart cast iron dutch oven
Turn heat to high; add Sausage. Stir frequently until brown. Add chicken; cook for 5 minutes. Stir often scraping pan bottom as needed. Remove chicken and ham with slotted spoon. To pot add celery, onion, and green peppers and saute briefly. Add garlic and spices. Stir constantly until vegetables are clear, for 6-8 minutes. Add tomatoes, chicken, and sausage. Stir in tomato juice and chicken stock and rice. Bring to a simmer. Check salt level. Cover and place dutch oven or pan in oven. Bake for 30 minutes. Remove from oven and let stand for 15 minutes.
Spoon into bowls and Serve with sweet crusty french bread and cold beer.
Serves 4 with leftovers.
Hint: If using a cast iron dutch oven, do not leave the jambalaya in the pot, as this will eat away at your painstakingly built up coating. Remove the food as soon it is done cooking and wash out your pot. Then dry the pot, put it on the stove, lightly oil it, and heat until the oil smokes.