Member II
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 10 to 12 servings
Ingredients
- 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
- 2 1/2 pounds boneless skinless chicken thigh meat
- 1 1/2 pounds onions, diced
- 2 tablespoons minced fresh garlic
- 1 pound Tasso, cubed (if Tasso is not available, use thick-cut bacon)
- 3/4 tablespoon whole fresh thyme leaves
- 3/4 tablespoon chopped fresh sweet basil leaves
- 1/2 tablespoon coarsely ground black pepper
- 1/2 tablespoon red pepper flakes
- 1/3 gallon chicken stock
- 1 1/4 pounds long-grain rice
- 1 tablespoon freshly chopped curly parsley leaves
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat.
Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear".
Add the Tasso, thyme, basil and black pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
When you are ready to cook the jambalaya, add the chicken stock and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle(large flat spoon), continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
For a richer jambalaya substitute turkey stock for the chicken stock called for above.
If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
Also note, salt is not used in the making of this jambalaya. This is because the use herbs, Tasso(or substitute for bacon) and seasonings should satisfy the need for salt.
Suggestion: Having the table set with salt shakers and a selection of hot pepper sauce will help those who like to add more of a salty taste.
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