Jambalaya
Experiment with the vegetables and spices in this dish to get it to your taste. I like to add sliced mushrooms.
Experiment with the vegetables and spices in this dish to get it to your taste. I like to add sliced mushrooms.
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic minced
- 1 dash worcestershire sauce
- 1 onion finely chopped
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- 2 teaspoons thyme
- green and red peppers finely chopped
- 4 chicken breasts cut into pieces
- 2 lbs chorizo sausage or anouilh sausages (or a good reliable hot sausage you know of)
- 400 grams fresh tomatoes chopped
- 1 pint chicken stock
- 1 teaspoon cayenne or chilli powder (what ever your taste buds can handle)
- 6 cups long grain white rice cooked
- cayenne or tobasco sauce to serve at table
- Carbohydrate 74.7282303372588 g
- Cholesterol 498.445714285714 mg
- Fat 69.7037966865026 g
- Fiber 2.68411672038922 g
- Protein 190.202853333313 g
- Saturated Fat 24.2224457102164 g
- Serving Size 1 1 Serving (1163g)
- Sodium 2357.99226984089 mg
- Sugar 72.0441136168696 g
- Trans Fat 5.35133485090534 g
- Calories 1742 calories
Step-by-step
- Heat oil in a large wok or pan.
- Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
- Remove and add onion, peppers and garlic.
- Cook slowly stirring now and again until onions are tender.
- Add sausage and cook 10 min more.
- Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
- Cover and simmer for 30 min stirring now and again.
- Add rice and simmer for a further 10 minutes.
Raw ingredient ratios dictate that protein density will outweigh grain volume until the final stage, meaning pan geometry matters immensely. A wide, heavy-bottomed pan allows chicken pieces to develop a golden-brown surface via the Maillard reaction without overcrowding the vessel and steaming the meat instead. Searing poultry for twenty minutes builds the foundational fond on the pan floor that subsequent aromatics will lift. Substituting chorizo or hot sausage directly influences the fat rendering phase; higher fat content demands draining excess grease before introducing tomatoes, or the final simmer will separate into an oily emulsion. Chopping onions and peppers uniformly ensures they soften at the same rate during the ten-minute vegetable sweat, preventing pockets of crunchy aromatics. Introducing chicken stock and fresh tomatoes provides the necessary liquid volume to hydrate the rice during the final ten-minute simmer without requiring pre-boiled grains. Leftovers store safely in the refrigerator for up to three days, though grain starch retrogradation during cooling means adding a splash of stock when reheating over medium-low heat is necessary to restore moisture.
