Classic Cajun Jambalaya

• porciones: 25 servings
• tiempo activo: 20 minutes
• tiempo total: 1 hour 50 minutes

Ingredientes

4 tablespoons bacon grease (or about three slices of bacon)

1 pound pork (shoulder or boneless ribs)

1 pound Andouille Sausage (sliced in medallions)

1/2 pound boneless skinless chicken breasts (diced)

1/2 pound boneless skinless chicken thighs (diced)

3 cups Yellow Onions (chopped)

1 cup green onions (chopped)

1 to 1 1/2 cups green bell peppers (chopped)

1/2 to 1 cup Celery (chopped)

5 or 6 cloves garlic (minced)

3 to 4 tablespoons parsley (choppped)

7 cups Chicken Stock (plus a little more in reserve)

4 cups long grain rice (uncooked)

2 tablespoons Creole seasoning

2 tablespoons Oregano

2 tablespoons Basil

1 tablespoon Thyme

• Kosher salt and pepper to taste

• Cayenne pepper to taste

Instrucciones

Prepare all your ingredients and set aside in their own small bowls: Cube all your meats; chop the veggies-you want about 5 to 6 cups all together; chop your garlic.

Mix the herb and spice blend (except the salt which you should add separately) in a bowl; set aside.

In a cast-iron Dutch oven or other heavy pot with a lid, melt the bacon grease over medium heat. Brown the sausage for 10 to 15 minutes, carefully scraping the brown sticky bits off the bottom as it cooks.

After about 20 minutes add the pork; brown with the sausage for about 15 minutes. Continue to scrap the bottom of the pan. Render as much of the fat as possible.

Add the chicken to the pork and sausage in the Dutch oven. Turn up the heat just a bit as the chicken will start to lose its water. Keep stirring. After 10 to 15 minutes you should have a nice batch of browned meat and some grease in the pot.

Add the Trinity (yellow onions, bell peppers and celery) to the Dutch oven with the meat; stir until they are mixed well with the meats. Brown for about 15 minutes, stirring as needed not to let them scorch on the bottom of the pan. You want them to cook down and begin to caramelize.

After about 15 minutes add the garlic and stir until aromatic-about 2 minutes or so. Add about half of the Herb and Spice Blend and some kosher salt, stir it up good.

Now you will add the stock. Start with just about a cup or so at first and use it to deglaze the bottom. Add the parsley and about half the remaining Herb and Spice Blend-save a little to add at the end if you think you need it. Now add the remaining stock and bring to a steady simmer for 15 minutes, uncovered.

After 15 minutes add the rice, stir together and return to a full boil before reducing the heat to a simmer. Cover the pot tightly and cook on low for a total of 30 minutes. Do not uncover the pot except one time-at the 15 minute mark to stir the jambalaya completely-scrapping off the bottom so it does not scorch; replace the lid to cover tightly.

After 30 minutes (15 minutes after you stirred) taste it-it’s done if the rice is cooked. If all of the stock has not been absorbed, cook it a little more uncovered; if all the stock has been absorbed but it’s not quite cooked, add a little of the stock you reserved and cook it covered another 5 minutes or so. Keep checking like this and it will be done.

Nutrición

• Calorías: 284 kcal
• Grasa Total: 9 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 3 g
• Colesterol: 43 mg
• Sodio: 285 mg
• Carbohidratos Totales: 35 g
• Fibra Dietética: 1 g
• Azúcares Totales: 2 g
• Proteína: 14 g