Pot of jambalaya

Jennbalaya a.k.a. Jambalaya

February 19, 2024

1 – Large onion
1 – Large bell pepper
Bunch of green onions
4 – Ribs of celery
1 – Lb. sausage, sliced (andouille or cajun style work great)
1 – Lb. chicken, chopped (boneless, skinless chicken thighs have best flavor)
2 – (28 ounce) Cans tomatoes, diced
2 – Tbls. fresh parsley
½ – Tsp. basil
½ – Tsp. tarragon
½ – Tsp. oregano
½ – Tsp. salt (optional)
½ – Tsp. cayenne
1 – Tsp. creole seasoning
1 – Tbls. Worcestershire sauce
2 – Tsp. hot sauce
1 – Lb. crawfish tails (optional)
2 – Cups rice, but variable per recipe
Salt to Taste

Saute sliced sausage and chopped chicken. Remove from pot. Add chopped veggies and saute in bacon grease with the spices. Add remaining ingredients, except crawfish and rice, and simmer for 1 hour. Pour off the liquid and measure. Then pour back in the pot. The amount of liquid determines the amount of rice. For example, if you have 4 cups liquid, add two cups rice.

Jennbalaya is best if the meat and veg mixture is refrigerated overnight. Add rice and finish cooking the next day.

Use unsalted ingredients to help manage the flavor. Definitely recommend making the “juice” the night before and finishing the next day.

From, “Cooking to the Music, Vol. II,” by the Threadhead Cultural Foundation. Would strongly encourage a donation to the TCF if you find this recipe amazing, like I do. I’ve posted here for ease to share with my friends, and a shopping list, so that I don’t have to carry the cookbook to the store.

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cajun, jambalaya, NOLA, Threadhead,