googleef07aada28e0acf5.html Weston Brands Blog: How to Make Homemade Jambalaya

How to Make Homemade Jambalaya

In our book, there are two keys to a good jambalaya: 
solid, homemade Andouille, and an excellent from-scratch roux.

Serves 4-6

- Ingredients -
1 lb homemade Andouille sausage, sliced

This is our homemade Andouille. Did we mention you should really follow
our recipe to make it from scratch to ensure quality jambalaya?

6 oz long grain rice
¾ cups water
6 oz red kidney beans
12 oz diced tomatoes

1 lb chicken, cubed
½ yellow onion, roughly chopped
2 tablespoons unsalted butter

⅛ cup flour
1 tablespoon coarse ground pepper
1 tablespoon hot chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder

4 oz red wine
4 oz water
1 teaspoon Better Than Bouillon® chicken stock

handful fresh curly parsley

- Tools -
1 large pot
2 small pots
1 large pan with raised lip

In a large pot, bring water to a boil, pour in rice, then bring back to a boil. Reduce to a simmer and cook covered 20-30 minutes, or until most of the water has evaporated and rice is tender.

While the rice cooks, melt the butter in a small pot. Drop in the chicken and onions. Cook over medium heat 10 minutes, or until chicken is cooked through, but still tender.

While the chicken cooks, bring the wine & water to a boil in a small pot. Stir in the chicken stock until dissolved. Reduce to low heat.

Sift together flour and seasonings. Spread the flour mixture evenly over the bottom of the large pan. Brown the mixture over medium heat, about 5 minutes. Once the mixture begins to become fragrant and browned (not burned), pour in the chicken stock. Whisk until the mixture is even. Reduce heat to low.

Once the rice is ready, immediately stir in the kidney beans and diced tomatoes. Toss in the sausage,* chicken, and onions, along with the liquid from the pot. Last, pour in the hot roux. Use a wooden spoon to toss the jambalaya together. Sprinkle with parsley. Serve immediately, hot.

*Sausage should be pre-smoked to a safe temperature for consumption. Everything else should be hot enough to warm up the sausage as you toss it all together. If you choose to purchase Andouille rather than follow our instructions for making it homemade, please be sure to follow the package's instructions for safe eating.

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