Originally, I am a Ragin’ Cajun. No really, I was born in Louisiana. I guess this is where my outrageous love for spice comes from? That’s what I am going with..
This dish isn’t too spicy, but it is definitely spicy enough. And delicious enough. Speaking of enough, this makes enough for a small army. It filled my 5-quart Dutch Oven up to the top. It was delicious as leftovers, so I am not complaining.
This is one of those recipes that was so good, I won’t be trying to find another jambalaya recipe to try. There is no reason. This has an extensive grocery list, but it is worth it. Believe me.
We have had a few weeks of snow this February and I have been making comforting dishes to keep us warm, that also reheat well. This is now on our must-have during snow list with chili.
I grew up eating jambalaya with just the meat and rice, so that is what I did with this recipe. It is preference, but I do not think this is the place for celery and bell peppers; I leave that for gumbo.
12 oz. of Applewood Bacon, raw and diced
1 1/2 lbs. of Cooked, Smoked Sausage, sliced lengthwise, and then cut into bite-sized pieces
1 lb. of Andouille Sausage, sliced lengthwise, and then cut into bite-sized pieces
1/2 lb. of Tasso ham, cut into bite-sized pieces
6 Chicken Thighs, large, boneless & skinless, cut into bite-sized pieces, about 1 inch
2 tablespoons of Paprika
1/4 teaspoon of Thyme, dried
1 tablespoon of Chili Powder
1/4-1/2 teaspoon of Cayenne, use 1/4 if you want tamer, 1/2 for spicier
3 10 oz. cans of diced Tomatoes & Green Chiles, pureed in a blender or food processor until smooth
2 1/2 cups of Beef Broth
3 cups of White Rice, not cooked, long grain
Optional Garnish: Green Onions, Parsley
First, position your oven rack to the lowest rack and preheat the oven to 350 degrees.
Now, heat a 7-quart dutch oven over medium heat, when hot, add the bacon and cook until brown, but not crisp, about 8-10 minutes. Add the smoked sausage, andouille, and tasso ham. Cook for 10 more minutes, until the meat starts to brown in spots. Add the chicken and cook, stirring often, until the exterior is white, 5-8 minutes. Add the spices, cook for one minute. Add the pureed tomatoes and beef broth, stir to blend well. Stir in the rice.
Bring the mixture to a boil, when it starts to boil, cover the pot and place in the oven for 45-50 minutes, you want all of the liquid to be absorbed.
Garnish with green onions and parsley if desired.
The Barbee Housewife
Source: adapted from, Epicurious, originally Bon Appetit Magazine, March 2011