Oh, my goodness. Jambalaya – need I say more. I am a true southerner. I may live in the mountains now, but my cooking inspirations are almost always going to come from the deep south. I generally tend to cook with more of a Creole flair, but this is a bit more of a Cajun version. And please – let’s don’t go down that road. Everyone has their own taste and style – this is my version. Only a few of my beloved tomatoes added in here, along with Cajun sausage and chicken. Try to find the best andouille sausage available in your area. It really makes the dish. I found some wonderful ones at the meat counter, ask your local butcher what is available. Three of them with the casings removed turned out perfect. If you prefer your Jambalaya a little bit thicker, use a bit more flour in your roux. If you don’t have cast iron – use what you have. Serve over your favorite rice – you’ll think your somewhere in the bayou country.
Jambalaya by Gina
A true bayou favorite. Cajun sausage, chicken, and the Trinity.
- 1/2 lb Andouille Sausage
- 1 lb Chicken Breast boneless and skinless
- 1 medium Yellow Onion rough chopped
- 1 stalk Celery diced
- 1/2 medium Bell Pepper diced
- 2 15oz cans Chicken Broth low sodium
- 1 15oz can Tomatoes with Green Chilies Del Monte
- 1 tsp Oregano
- 1 tsp Parsley
- 1 or 2 tbsp Creole Seasoning to taste
- 3 tbsp oil or real butter
- 1 1/2 tbsp flour
- olive oil as needed
Over medium-high heat, using your favorite cast iron Dutch oven, sauté the celery, onions and bell pepper in a drizzle of olive oil until softened. This will take several minutes. Remove from pan and set aside.
While veggies are cooking, remove casings from sausage and crumble into bite-size pieces. I actually used scissors and chopped them up - all for simplicity.
Add more olive oil if needed and brown the sausage. We aren't talking fully cooked, just nice and browned. Remove and set aside with the veggies.
Now for the rue - this is the tricky part. We are looking for a darkish caramel color. Heat your butter or oil over medium-high. Once heated sprinkle with flour - stir, stir, stir and stir. Do not allow to burn - you want to toast the flour to a dark caramel color. Remove from direct heat. Gradually whisk in 1/4 to 1/2 can of chicken. Stir vigorously to prevent sticking and clumping. Gradually add the remaining broth from the can. Bring to a boil.
Reduce heat to a low simmer. Add tomatoes, second can of broth, vegetables, and sausage. Add seasonings and adjust as needed. Return to a low simmer
While pot is coming to a low simmer - dice chicken. Add to pot and stir several times. Bring back to low simmer and cover. Let cook for desired consistency. I like mine sort of thick but not pasty. It generally takes about 30 to 45 minutes.
Once cooked to your preference - serve over your favorite style of rice.