Because FunBun has never had it.
Heres the recipe I use, got it out of the local paper years ago, it was in an article about things you can bring to a covered dish event, so it makes alot. I make no claims if this is a "real" jambalaya, but I like it. Good the first day, better the second & third.
I have seen recipes that make a red jambalaya (with tomatoes) this one is a white jambalaya (with out tomatoes).
Ingredients:
1 Pound boneless, skinless chicken breast, cut into small chunks
1/2 cup olive oil
2 cups finely chopped onion
1/2 cup chopped bell pepper
1 cup chopped green onions
1 cup chopped fresh parsley
1 tablespoon chopped fresh garlic
2 pounds smoked sausage, crumbled or sliced
3 cups uncooked rice
8 cups chicken stock
1/2 to 1 teaspoon salt (or to taste)
1 teaspoon cayenne pepper (or to taste)
Directions:
In a heavy skillet, brown chicken pieces in the olive oil. Remove and put into a Dutch oven.
In the same skillet, saute the onions, bell pepper, green onions, parsley and garlic (add garlic last) until the onions are clear. Add to chicken along with the sausage, rice, chicken stock, salt and pepper.
Simmer until the stock is reduced by about half. Cover and continue to simmer over very low heat until the rice is thoroughly cooked, 45 minutes to an hour. Do not lift the lid for at least 30 minutes.
Makes 12 to 15 servings.
..........................................................................
My 2 cents.
Instead of measuring, I use 2 onions & 1 bell pepper
I have used turkey sausage, but usually use a Cajun andouille, Spanish chorizo or a Portuguese chourico. Usually the chourico.
I add lots more cayenne, usually about a tablespoon or two, I like spicy. Bearridge would add Zatarains.
Some people add seafood (scrimps), I dont.
Let the real Cajuns chime in.
DM
mike
Heres the recipe I use, got it out of the local paper years ago, it was in an article about things you can bring to a covered dish event, so it makes alot. I make no claims if this is a "real" jambalaya, but I like it. Good the first day, better the second & third.
I have seen recipes that make a red jambalaya (with tomatoes) this one is a white jambalaya (with out tomatoes).
Ingredients:
1 Pound boneless, skinless chicken breast, cut into small chunks
1/2 cup olive oil
2 cups finely chopped onion
1/2 cup chopped bell pepper
1 cup chopped green onions
1 cup chopped fresh parsley
1 tablespoon chopped fresh garlic
2 pounds smoked sausage, crumbled or sliced
3 cups uncooked rice
8 cups chicken stock
1/2 to 1 teaspoon salt (or to taste)
1 teaspoon cayenne pepper (or to taste)
Directions:
In a heavy skillet, brown chicken pieces in the olive oil. Remove and put into a Dutch oven.
In the same skillet, saute the onions, bell pepper, green onions, parsley and garlic (add garlic last) until the onions are clear. Add to chicken along with the sausage, rice, chicken stock, salt and pepper.
Simmer until the stock is reduced by about half. Cover and continue to simmer over very low heat until the rice is thoroughly cooked, 45 minutes to an hour. Do not lift the lid for at least 30 minutes.
Makes 12 to 15 servings.
..........................................................................
My 2 cents.
Instead of measuring, I use 2 onions & 1 bell pepper
I have used turkey sausage, but usually use a Cajun andouille, Spanish chorizo or a Portuguese chourico. Usually the chourico.
I add lots more cayenne, usually about a tablespoon or two, I like spicy. Bearridge would add Zatarains.
Some people add seafood (scrimps), I dont.
Let the real Cajuns chime in.
DM
mike