A quick share of a jambalaya recipe from a co-worker

tates_Jambalaya_recipe.txt

Jambalaya

Entree

Ingredients:
- 1 Lb. Extra Long Grain White Rice
- 1 Lb. Of Smoked Sausage (I prefer smoked pork sausage)
- 1 Lb. Of Boneless Skinless Chicken Thighs (cut into thirds)
- 1 Lb. Of Tasso cubed (if you cannot find tasso use ham or boston butt cubed)
- 1 Lb. Onions (Chopped)
- Bell Peppers (Chopped) (¼ as much as onion by volume)
- 1 Tsp. Of Garlic (Minced) (sometimes I add more)
- 1 Rib Of Celery (FINELY diced)
- Canola Oil
- 1 Tbsp. Tony Chachere's seasoning (more pepper if you want)
- 1 Tbsp. Hot Sauce
- 1 Tbsp. Worcestershire Sauce
- 1 Qt. Water (2 to 1 ratio with rice)
- Bunch of green onions

Directions:
I use a two pot method.  This will achieve the best "brown" color for the jambalaya.  This is a cajun jambalaya because it is supposed to be brown.  You can tell a creole jambalaya because it will be reddish with the addition of tomatoes.
In one pot, add fat and add onions and fry over low heat stirring often until the onions reach a golden brown.  Add water as needed to reduce sticking.  Once color is right, remove the onions and throw the bell pepper, celery, and garlic in.  Cook until the vegetables are wilted and most of the water has been released.
Pour a little oil into the bottom of another heavy pot (cast iron if you’ve got it), add sausage and cook until browned. Add cubed pork and continue to cook until pork is browned also. It will be necessary to always stir to keep from sticking too much.  Remove and reserve the sausage and pork.  Add the chicken and cook each side to a golden brown.   Don't crowd the pot (work in batches if needed).
When chicken is done, add all meat, vegetables (note: deglaze the pot you made onions in and pour in the fond as well), water, Tony's, Worcestershire and hot sauce. Bring to a boil & adjust seasonings to “taste”. (Note: it should be over salted and don't be afraid to give it a little "kick", as the rice will absorb much of the seasonings). Add rice and return to a roiling boil.
Give the pot a good stir to make sure nothing is sticking. Put on lid.  Reduce to very very low heat.  Cook for 30-45 min until rice is done.

Notes:
3 to 1 Jambalaya


Notes:
a) Feel free to use any combination of proteins if you don't have these on hand.
b) If you like, you can season the meat and/ or vegetables, as you put them into the pot, with Tony’s or with some other seasoning blend. If you do you’ll need to cut back on the seasonings that you add at the end.
c) Your water should have a deep, dark, rich color prior to adding the rice. If you don’t think it is as dark as it should be, you can add a 1 Tbsp. (per pound of rice) of Kitchen Bouquet to the pot. Some people consider this cheating! They're correct.
d) With the three to one ratio you can serve approx. 8 people per pound of rice cooked. This is assuming that you cook a fairly large jambalaya for a mixed crowd.
e) I usually throw some green onions in when adding the rice. And I may add some finely chopped green onion when serving as a garnish.


HELPFUL HINTS FOR
INEXPERIENCED JAMBALAYA COOKS:
Most jambalaya cooks prefer to cook in cast iron pots - whether cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight lid.
To brown onions:
Onions and shortening are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.
Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.


A LITTLE JAMBALAYA HISTORY
Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish jamón for ham. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients.
It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking over hardwood fire. Big black cast iron pots made preparation so easy and economical for church use that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales is complete without Jambalaya cooking.
The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually at Gonzales and attracts area cooks who have spent years perfecting the are of cooking and seasoning this Creole delicacy. Gonzales really is the Jambalaya Capital of The World.
I learned to cook Jambalaya from my Mom and from Dee Gautreau (Dee was a Jambalaya competition world champion).