Monday, June 26, 2006

Recipe Du Jour... but for next week...

Yes, it's that time again. This week's recipe... for next week... (For those of you still confused watch this space... and this space... for reviews.)

More Cajun cuisine this week in the form of one of my favorite jambalaya recipes. It's easier than you might think and makes a ton - WARNING: It makes a ton!


1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into ¼ inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven (read: very large pot) over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and let that brown, too, scraping the bottom and sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne (or whatever tastes good). Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. (Those brown bits add the flavor!)

Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. (If you need more water, add more water.) Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

The great thing about this recipe is that it looks like you did a lot of work but you really didn't. I think it tastes great with lots and lots of spice (remember the "essence" recipe?). Also, did I mention it makes a ton of food?


Jenn from WA said...

YUM YUM YUM! Just yesterday I put a new recipe in my trove that was very similar to this one. YUM - O!

Jenn from WA said...

So now that I read the whole blog and not just the title...I'll probably cut this in half or something for just one person...remember I'm cooking for just me. But it should be just fine...and I can't wait....