Jambalaya
This is a spicy dish that is popular with the fine folk of Louisiana. I got this recipe years ago out of a newspaper and added my own little twists for my liking!
This is a spicy dish that is popular with the fine folk of Louisiana. I got this recipe years ago out of a newspaper and added my own little twists for my liking!
- 1 tsp salt
- 1 1/2 cups water
- 1/2 tsp worcestershire sauce
- 4 slices bacon chopped
- 1 1/2 cups celery sliced into 1/4-1/2 inch slices
- 1 cup rice do not use instant rice
- 1 cup onion chopped
- 1 cup bell peppers red/yellow/or green
- 1 16 oz can tomatoes cut up
- 1 lb cooked smoked sausage jalapeno smoked for a little extra spice
- 1/2 cup bbq sauce i use jack daniels honey smoke house or kraft hickory smoke
- 1/2 tsp garlic powder or 1 clove garlic mashed
- 1 1/2 tsp ground red pepper careful with this stuff!
- 1 1/2 cups boneless chicken breasts pre cook chicken and cut up
- Carbohydrate 48.0211084364881 g
- Cholesterol 79.1083166666667 mg
- Fat 30.7715471282545 g
- Fiber 4.39743659316928 g
- Protein 34.3692626730784 g
- Saturated Fat 10.0835930013191 g
- Serving Size 1 1 Serving (525g)
- Sodium 17798.494264605 mg
- Sugar 43.6236718433188 g
- Trans Fat 4.24882112566039 g
- Calories 615 calories
Step-by-step
- Fry bacon until crisp in three quart dutch oven or large skillet.
- Chop up bacon and add all ingredients except the chicken, mix well.
- Bring to a boil, reduce heat and cover.
- Simmer for 20 minutes, stirring occasionally.
- Add chicken and heat thoroughly.
The Heavy Lifter
Smoked sausage provides the structural foundation for this pot. Rendering cured meats slowly releases essential fats into the Dutch oven. This rendered fat coats the surrounding vegetables and toasts the grains. Use a heavy bottomed pot to distribute heat evenly during this initial rendering phase.Freezing and Reheating
Cooked rice absorbs liquid continuously during storage. Cool the finished pot within two hours before sealing it in airtight containers. Store portions in the freezer for up to three months. Thaw frozen portions overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat. Add two tablespoons of water if the grains appear dry before warming.Judging Doneness
Visual cues replace thermometers for grain-based skillet meals. Observe the surface liquid levels to track absorption. Grains are finished when no pooling liquid remains on the surface. Test a single grain between your fingers. It should offer slight resistance without a chalky center. The surrounding aromatic vegetables must appear translucent and tender.
