Jerry’s Jambalaya
This fresh-vegetable jambalaya is a wonderful stew-like mix of spicy vegetables, pork, and chicken. It will definitely brighten up a rainy evening!
Servings: 4
Preparation Time: 1 hour, 15 minutes
Ingredients
- 1 cup rice
- 1 cup water
- 2 tblsp butter
- 1 large onion, chopped
- 2 medium red bell peppers, chopped
- 1 green chili, chopped
- 6 celery stalks, sliced thin
- 3 cloves garlic, finely chopped
- 1 pound boneless chicken, chopped into bite-sized pieces
- 1 pound pork sausage, cooked and chopped
- 2 cups chicken stock
- 4 medium tomatoes, chopped or blended
- 4 tblsp parsley, chopped or blended
- 1 tsp salt
- 1 tsp thyme
- 1/4 tsp black pepper, ground
Steps
- Soak the rice in water for 30 minutes (white rice) or an hour (brown rice). Drain.
- Sauté the rice in the butter for 7-10 minutes, in a large non-reactive pot, until it is crunchy-chewy.
- Add the onion, bell pepper, chili, celery, and garlic and sauté for about 5 minutes.
- Add the chicken and sauté 2-3 minutes until just cooked on the outside.
- Add the sausage, stock, tomatoes, parsley, salt, thyme, and pepper. Bring to a simmer and then cover and simmer for 15 minutes or until the rice how you prefer it. Brown rice may take up to 30 minutes if you prefer it tender.
I use andouille sausage which is, appropriately, a cajun-style pork sausage. If the sausage is not pre-cooked in the package, you’ll want to pre-cook it yourself on the stovetop or in the oven. This is mainly to remove excess fat.
If you blend the tomatoes, you can also put the parsley in with them to chop them both at the same time.
If you don’t want the jambalaya too hot, slice the green chili lengthwise and remove the seeds and stem. If you want it really hot, add two chilies instead of one.
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