Creole Jambalaya

How to make Creole Jambalaya Recipe

4 SERVINGS

Ingredients:
2 tablespoons Vegetable oil
1 Chicken fryer, cut into 1/8ths, rinsed, dried
4 cups Onions, 1/2 inch (1.2 cm) dice
2/3 cup Green bell pepper, 1/2 inch (1.2 cm) dice
3/4 cup Green onion tops, thinly sliced
1 tablespoon Garlic, minced
2 tablespoons Parsley, minced
3/4 cup Baked ham, 1/2 inch (1.2 cm) dice
1 1/2 cups Lean pork, in 1/2-inch (1.2 cm) cubes
3 cups Smoked sausages, (Polish, French, garlic), 1/2-inch (1.2 cm) slices
2 teaspoons Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
1/2 teaspoon Chili powder
2 Bay leaves, crushed
1/4 teaspoon Thyme (dried)
1/8 teaspoon Ground cloves
1/4 teaspoon Basil (dried)
1/8 teaspoon Mace
1 1/2 cups  Long-grain rice
3 cups Chicken stock

Method:
Heat the oil over medium heat.

Brown the chicken, then remove.

Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for about 10 minutes or until everything is brown.

Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.

Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom.

Return the chicken to the pot; add the stock. Mix well; bring to a boil.

Cover the pot and turn down to a simmer, or place in 350°F (180°C) oven. Cook 35 minutes, stirring occasionally.

Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.

Remove bay leaves and serve immediately.

Chef Tips:
One of the secrets of a great jambalaya is the way fat rendered from the chicken or sausage coats and seals the rice, helping it keep its texture during the long cooking process while absorbing the flavors that surround it.This cooking process is similar to the technique for making rice pilaf. Some jambalaya recipes call for
the rice to be browned before adding the liquid. By using both dried and fresh herbs, intense and diverse flavors are imparted to the jambalaya.

When preparing jambalaya, cook the meats over medium heat, stirring constantly, until they are thoroughly browned.This process takes about 15 minutes.When the meats are browned, remove them from the pan and brown the vegetables in the same manner.Add the seasonings after the vegetables are browned and cook for 5 minutes more to build the flavors on top on one another.

Creole Jambalaya