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Jambalaya - En-tete

Jambalaya

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5/5 (13)
Course: Main course
Cuisine: American
Servings: 20 servings
Author: Marc Winer

Ingredients

Meat and Vegetables

  • 50 g vegetable shortening, or bacon grease
  • 1.4 kg chicken, cut into cubes
  • 900 g smoked sausage, sliced into rounds
  • 300 g onions, diced
  • 200 g celery, diced
  • 150 g bell pepper, diced
  • 70 g garlic, minced

Broth and Seasoning

  • 1.9 L beef broth, or chicken broth
  • 140 g mushrooms, sliced
  • 100 g green onions, sliced
  • 30 g parsley, chopped
  • salt, to taste
  • cayenne pepper, to taste
  • Louisiana hot sauce, to taste

Rice

  • 925 g long-grain rice, uncooked

Procédé

Meat and Vegetables

  • Heat the fat over medium-high heat in a 6.5 L cast-iron Dutch oven.
    50 g vegetable shortening,
  • Add the chicken and sauté for about 30 minutes, until it is dark brown on all sides and starts to stick to the bottom of the pot. It isn't burnt: this browning is what gives jambalaya its brown color, so don't cut this step short.
    1.4 kg chicken,
    Jambalaya - Ajouter le poulet et le faire sauter environ 30 minutes, jusqu'à ce qu'il soit brun foncé sur toutes les faces et commence à attacher au fond de la cocotte. Ce n'est pas brûlé : c'est cette coloration qui donne au jambalaya sa couleur brune, il ne faut donc pas écourter cette étape.
  • Add the smoked sausage and brown it for 10 to 15 minutes, stirring.
    900 g smoked sausage,
    Jambalaya - Ajouter la saucisse fumée et la faire revenir 10 à 15 minutes, en remuant.
  • Tilt the pot to one side to pool the rendered fat.
    Jambalaya - Incliner la cocotte sur le côté pour rassembler la graisse fondue.
  • Ladle out all of this fat except for one large serving spoonful, which you leave in the pot with the meat.
  • Add the onions, celery, bell pepper and garlic to the meat.
    300 g onions,, 200 g celery,, 150 g bell pepper,, 70 g garlic,
    Jambalaya - Ajouter les oignons, le céleri, le poivron et l'ail aux viandes.
  • Keep cooking, stirring and scraping the bottom with a wooden spatula: the moisture from the vegetables loosens the browned bits left by the meat. Cook until all the vegetables are tender and well caramelized, a deep brown, taking care not to burn them.
    Jambalaya - Poursuivre la cuisson en remuant et en raclant le fond à la spatule en bois : l'humidité des légumes décolle les sucs bruns laissés par la viande. Cuire jusqu'à ce que tous les légumes soient tendres et bien caramélisés, d'un brun soutenu, en veillant à ne pas les brûler.

Broth and Seasoning

  • Pour the broth into the pot.
    1.9 L beef broth,
    Jambalaya - Verser le bouillon dans la cocotte.
  • Bring to a rolling boil, then lower the heat to maintain a gentle simmer.
  • Let simmer for 15 minutes so the flavors can develop.
  • Stir in the mushrooms, green onions and parsley.
    140 g mushrooms,, 100 g green onions,, 30 g parsley,
    Jambalaya - Incorporer les champignons, les oignons verts et le persil.
  • Season with the salt, cayenne pepper and hot sauce, then taste the broth.
    salt,, cayenne pepper,, Louisiana hot sauce,
  • If you like, go a little heavy on the seasoning: the broth may taste slightly overseasoned, because the rice, which hasn't been added yet, will absorb a good deal of it.

Rice

  • Add the rice and stir it into the broth so it is fully submerged.
    925 g long-grain rice,
    Jambalaya - Ajouter le riz et le mélanger au bouillon pour qu'il soit bien immergé.
  • Reduce the heat to low.
  • Cover and cook for 30 to 45 minutes, until the rice is tender and has absorbed the broth.
    Jambalaya - Couvrir et cuire 30 à 45 minutes, jusqu'à ce que le riz soit tendre et ait absorbé le bouillon.
  • Stir gently every 15 minutes, bringing the rice up from the bottom to the top.
    Jambalaya - Remuer délicatement toutes les 15 minutes, en ramenant le riz du fond vers le dessus.
  • Don't lift the lid at any other time: the steam would escape and the rice could stay hard in the center.

Notes

This jambalaya is the Cajun version, known as “brown” jambalaya, from rural Louisiana: no tomato and no roux. Its color comes solely from the meat, seared until it is dark brown and sticks to the bottom of the pot. The Creole version from New Orleans, known as “red” jambalaya, adds tomato.
In Louisiana, the smoked sausage in jambalaya is often Cajun andouille, a spicy smoked pork sausage that is hard to find in Europe. Smoked Polish kielbasa is the closest equivalent. With a mild sausage, go a little heavier on the cayenne pepper.
A heavy cast-iron Dutch oven holds heat well and lets you brown the meat thoroughly without burning it. The quantities are designed for a 6.5 L Dutch oven.
Did you make this recipe?Tag @marcwiner on Instagram!