Cajun Jambalaya

Description:

This dish is not to be confused with its close cousin, Creole Jambalaya. While the two types of Jambalaya are both rice-based dishes that contain the holy trinity (onion, bell pepper, celery), the distinguishing element between the two dishes is that the Creole version uses tomatoes and includes seafood, while the Cajun version contains no tomatoes and tends to be more meat or wild game-heavy. This origins of this dish are not entirely clear, but a widely accepted theory is that Spanish immigrants attempted to make paella in the French Quarter of New Orleans and had to adapt the dish to use ingredients that were local to the area. The origins of the name “Jambalaya” are not known either, but several theories exist that it emerged as a hybrid of various Spanish, French, African and Native American words. The recipe below is a very basic and easy to prepare version of Cajun Jambalaya. It is very traditional to include pork shoulder in this dish as well, so feel free to add it if you don’t mind a slightly longer total cook time.

Ingredients

• 4 boneless, skinless chicken thighs

• 1/2 medium onion, diced

• 2 stalks celery, diced

• 1/2 green bell pepper, diced

• 2 cloves garlic, minced

• 1 lb. Andouille sausage, cut into discs

• 2 cups medium grain rice

• 4 cups chicken stock

• 2 bay leaves

• 1 tbsp tabasco hot sauce

• 1/2 tsp cayenne pepper

• 1 tsp dried thyme

• 1 tbsp vegetable oil

• Salt & pepper

Preparation:

In a large, cast-iron pan, add the vegetable oil and heat over high. Add the sausage and fry until browned. Remove but keep the excess oil in the pan. Season the chicken on both sides with salt & pepeper, then add to the hot pan. Fry on both sides until browned, about 3-4 minutes per side. Remove.

Reduce heat to medium and add the onions, peppers and celery. Stir and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the rice, thyme and cayenne, and mix with the vegetables. Allow to cook for 1 minute, then add the meats, hot sauce and bay leaves. Add the stock and raise the heat to high. Season to taste with salt & pepper. When it comes to a simmer, turn the heat to low and cover with a lid. Cook for 20 minutes. Allow the rice to rest for another 5-10 minutes and then serve immediately.

Notes:

• You can make a version of this dish with 1/2 lb. of cubed pork shoulder. Brown it along with the chicken and sausage and simmer it with the rest of the meat for a total of 45 minutes before adding the rice.