Jambalaya for the Champions

It is very well known that I am a hard core Colts fan and Sunday was a brutal day for me.  Heck my dedication to the Colts even got my picture published in the local newspaper (click here to read the article).  However, for as bad as it was for a Colts fan it was a glorious day for a city that holds a dear place in my heart.  Heck if I could I would have been in the French Quarter for that game.

New Orleans is the my go to guy’s trip vacation city and many a weekends I have spent down there.  The details of my visits are sketchy and usually require all individuals were on the trip to piece together what really happened.  Also, all photographic evidence is burned damn near the second we are off the plane.  No freaking way those pictures are ever coming back to haunt us.

Jambalaya is one of my favorite dishes to get while in New Orleans along with crawfish etouffee, gumbo, red beans and rice, and who am I kidding I love everything creole/cajun cuisine can throw at me.  Heck I could not survive that town without an  every morning stop for jet fuel coffee and beniets from Cafe Du Mond.

Hats off and congratulations to New Orleans you guys definitely were the best team and proved it last Sunday.

For this recipe you will need:

  • 1 lb andouille sausage
  • 1.5 lb chicken cut into cubes (insert Homer Simpson drool over the thought of thighs)
  • 1 lb of raw shrimp (deveined and peeled).
  • 2 cups chicken stock
  • 1 can of tomatoes (15 ounce size)
  • 1 cup of rice
  • 1 onion medium dice
  • 1 celery stalk medium dice
  • 1 green pepper medium dice
  • 3 cloves of garlic finely diced
  • 3 bay leaves
  • Leaves from 4 stems of thyme
  • Cayenne pepper to taste (about 1/2 teaspoon I find is dead on for good heat)
  • Kosher salt and pepper
  • Bacon grease (lots and lots of bacon grease)

Steps to success:

  • In a cast iron dutch oven over medium-high heat melt the bacon grease and brown the andouille sausage.  Remove and set aside.
  • Add in the chicken and brown all over (remember do not crowd the pan or else you end up with steamed chicken).  Remove and set aside.
  • Add in the onion, green pepper, and celery and cook until the onion is translucent (about 5 minutes).
  • Add in the chicken stock, tomatoes, rice, bay leaves, pinch of cayenne, thyme, andouille, and chicken into the pot.  Bring to a boil, reduce to a simmer, cover, and cook till the rice is done (usually about 30 minutes).  Make sure you stir the pot occasionally.
  • Check the pot occasionally to make sure all the liquid did not evaporate.  If it seems dry add in a splash of stock or water.
  • Once the rice is done dump in the shrimp, cover, and wait 10 minutes.
  • Serve and enjoy!

jambalaya

Cooked up by Jeff

14 Comments

  1. 13
    February 16

    this looks so good! one of those meals where it makes me want to jump inside my computer to get at it ;)

  2. 12
    February 11

    I’m so excited because I am taking Matt to New Orleans for his birthday in May. He’s never been & I can’t wait to take him out for all the amazing food.

  3. 11
    February 10

    Haha, that’s a great picture, that’s what I call a true fan :D And this jambalaya sounds and looks amazing! It’s been a while since I had it and I think making it soon would be a great way to celebrate the winners :)

  4. 10
    February 9

    It looks spot on Heather! Fantastic! Love the picture…although I am quite curious about those man trip pics!!!!LOL!!

  5. 9
    Keena
    February 9

    Just a quick question.. roughly how much bacon grease do you use for this recipe? Thank you! :)

  6. 8
    February 9

    I just realized that it was Jeff who wrote this post, not Heather. Sorry about that!! Both of you looked fantastic!

    • 8.1
      February 9

      Tee hee! You don’t have to tell Jeff he looks fantastic to not hurt his feelings… we both know I am much cuter… ha ha! Glad you like this dish. As much as it pains me I do have to admit – it tasted spot on.

  7. 7
    February 9

    You are a true good loser! Wow. I really admire how you’ve dealt with the loss haha. This jambalaya looks absolutely perfect. What a great homage to an interesting city. I have got to make this dish. I just have to!! Bookmarked!

    P.S. You look so cute in the photo!

  8. 6
    February 9

    yesss oh yes. love this the next day too, after it sits and melds some more.

  9. 5
    February 9

    Ooooh Luuuuuuceee….theese jambalaya loooks maaaah-velous!

  10. 4
    February 9

    Who Dat!!!! I just love your jambalaya…great picture ;P

  11. 3
    February 9

    Hard to go wrong with all that protein and bacon grease (mmmm bacon grease)

    Great run by the Colts though! Hats off to both teams

  12. 2
    February 9

    You are a true gentleman to celebrate the winners, delish!

  13. 1
    February 9

    It was a great excuse to cook all this Cajun food I love. That is a beautiful Jambalaya!

One Trackback

  1. By Jambalaya « The Adventures of a Home Cook on May 26, 2010 at 10:49 am

    […] rice and I weren’t ever going to be BFF’s.  I poked around Tastespotting and found this guy’s recipe, which looked pretty spot-on as well as pretty easy.  Andouille was purchased at my stand-by, […]