How to make Jambalaya (Authentic Creole Recipe)
New Orleans Creole Jambalaya (Authentic Creole Recipe). In this video you will learn how to make Jambalaya. This New Orleans Style Creole Jambalaya may be one of the best Jambalaya dishes I have ever eaten. I hope you enjoy this recipe.
- Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
- The Pioneer Woman 82691.02R Stainless Steel Cowboy Rustic 8" Chef's Knife and 6" Signature Knife, Red Rosewood
- Extra Large Bamboo Cutting Board - with Juice Groove | EXTRA WIDE & THICK | Approx. 18"x14" |
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Recipe:
Chicken and Tasso Jambalaya
Seasoning Mix
2 whole bay leaves
2 tsp ground red pepper
1 1/2 tsp salt
1 1/2 tsp white pepper
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp rubbed sage
2 Tbsp unsalted butter
1/2 pound chopped tasso (about 2 cups)
3/4 pound boneless chicken, cut into bite size pieces, about 2 cups
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green bell pepper, divided
1 Tbsp minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups basic chicken stock
1 1/2 cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl and set aside
1. Melt the butter in a 2 quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.
2. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the bottom of the pan very well.
3. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers. Add the garlic.
4. Cook until the vegetables start to get tender, about 5 to 8 minutes, stirring fairly often scraping the bottom of the pan as needed.
5. Stir in the tomato sauce and cook about 1 minute, stirring often.
6. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers. Also add the tomatoes. Remove from heat.
7. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8 inch baking pan.
8. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy (about 1 hour)
9. Stir well, remove bay leaves, let sit for 5 minutes before serving.
To serve, mold rice in an 8 ounce cup and place 2 cups on each serving plate for main course. 1 cup for appetizer,
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- Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
- The Pioneer Woman 82691.02R Stainless Steel Cowboy Rustic 8" Chef's Knife and 6" Signature Knife, Red Rosewood
- Extra Large Bamboo Cutting Board - with Juice Groove | EXTRA WIDE & THICK | Approx. 18"x14" |
Please SUBSCRIBE to support my channel!!
Recipe:
Chicken and Tasso Jambalaya
Seasoning Mix
2 whole bay leaves
2 tsp ground red pepper
1 1/2 tsp salt
1 1/2 tsp white pepper
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp rubbed sage
2 Tbsp unsalted butter
1/2 pound chopped tasso (about 2 cups)
3/4 pound boneless chicken, cut into bite size pieces, about 2 cups
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green bell pepper, divided
1 Tbsp minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups basic chicken stock
1 1/2 cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl and set aside
1. Melt the butter in a 2 quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.
2. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the bottom of the pan very well.
3. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers. Add the garlic.
4. Cook until the vegetables start to get tender, about 5 to 8 minutes, stirring fairly often scraping the bottom of the pan as needed.
5. Stir in the tomato sauce and cook about 1 minute, stirring often.
6. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers. Also add the tomatoes. Remove from heat.
7. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8 inch baking pan.
8. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy (about 1 hour)
9. Stir well, remove bay leaves, let sit for 5 minutes before serving.
To serve, mold rice in an 8 ounce cup and place 2 cups on each serving plate for main course. 1 cup for appetizer,
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instagram - /
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