Jennbalaya a.k.a. Jambalaya
February 19, 2024
Ingredients:
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
Directions:
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.
Notes:
Use unsalted ingredients to help manage the flavor. Definitely recommend making the “juice” the night before and finishing the next day.
Source:
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.
Post Tags:
cajun, jambalaya, NOLA, Threadhead,