New Orleans School of Cooking Jambalaya

SOURCE: The New Orleans School of Cooking

YIELD: 12 servings

¼ C. oil
4 C. long grain rice
1½ lbs. sausage
TRINITY: (Next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
1 Tbsp. chopped garlic
1 cooked chicken, cut up or boned
5 C. stock
2 heaping tsp. **Joe’s Stuff seasoning
2 C. chopped green onions or tomatoes (optional)

Season and brown chicken in oil (lard, bacon drippings) over med-high heat. Add sausage to pot and sauté with chicken. Remove both from pot.

For brown Jambalaya, either add heaping Tbsp. brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. For red Jambalaya, add paprika for color.

Sauté onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe’s Stuff and bring to a boil.

If using Kitchen Bouquet for brown Jambalaya add 1 to 2 Tbsp. For red Jambalaya add approx. ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.

Note: 1-cup raw long grain rice will feed 3 people

4 Keys:
1 cup rice to 1 cups of onion, ½ cup celery and ½ cup green pepper
1 cup raw rice to 1¼ cups liquid
Over season to compensate for the rice
Cook for a total of 25 minutes, turning completely after 10 minutes

If using an electric stove, reduce cooking time by 3-4 minutes. For seafood Jambalaya, add cooked seafood when rice is turned.

** Joe’s Stuff—Joe’s stuff is an all-purpose seasoning which contains a majority of your herbs (i.e. thyme, basil etc.) You may also add in any of your favorite herbs.

Troy and I visited the New Orleans School of Cooking while we were in New Orleans. They offer classes of varying degrees of difficulty and will customize classes. It's a great place to get your hands dirty and taste the flavors of New Orleans. The school generously gave us recipes to post on our site. For additional information, you can visit their website.

By the way, Troy and I purchased some Joe's seasoning for fun while we were there. It's available with different levels of heat. If you don't have any, improvise with the desired amount of salt, paprika, cayenne pepper, thyme and basil. It's available on the website above if interested.

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