Jambalaya
Bring the vibrant flavors of New Orleans to your kitchen with this comforting and flavorful Jambalaya.
Bring the vibrant flavors of New Orleans to your kitchen with this comforting and flavorful Jambalaya.
- Carbohydrate 66.4283702368715 g
- Cholesterol 496.82023308 mg
- Fat 122.661257388778 g
- Fiber 1.91017332442418 g
- Protein 118.977784956905 g
- Saturated Fat 38.0189224690169 g
- Serving Size 1 1 Serving (801g)
- Sodium 1887.65558570659 mg
- Sugar 64.5181969124473 g
- Trans Fat 10.4108318263301 g
- Calories 1887 calories
Step-by-step
- Preheat oven to 350 degrees
- Cut up sausage into slices 1/4''-1/2'' thick add to 8 quart pot. Saute meat until fully cooked.
- Add diced onion pepper, and seasoning to meat and cook until tender.
- Add tomatoes, chicken broth, and uncooked rice.
- Let cook until a small boil (between 5-10 mins) begins.
- Stir well and add to preheated oven.
- let bake in oven for 30 mins.
- take out, stir and serve.
Slicing smoked sausage to a precise thickness between one-quarter and one-half inch ensures the rendered fat distributes evenly throughout the cooking vessel without overpowering the grain structure of the rice. Sautéing this meat first builds a fond at the base of the pot, which subsequently dissolves when the canned diced tomatoes and chicken broth are introduced. Preserved canned tomatoes bring concentrated acidity and consistent moisture levels that fresh fruit simply cannot match year-round, eliminating seasonal variations in water content. Substituting white rice with brown rice alters the absorption rate entirely, requiring an additional cup of liquid and twenty extra minutes in a 350 degree oven to achieve a tender grain. Dice the white onion and green bell pepper uniformly to guarantee they soften at the same rate alongside the meat. When adding the uncooked white rice, stir thoroughly to coat each grain in the rendered animal fat, creating a barrier that prevents excess starch release and keeps individual grains separate during the baking phase. Allowing the mixture to reach a small boil on the stovetop for five to ten minutes before transferring the pot to the oven initiates the starch gelatinization process early. Bake the covered eight-quart pot for thirty minutes, then remove it from the heat source and stir the contents vigorously to redistribute any settled moisture before plating.
