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Mama K's Jambalaya

We can't think of New Orleans without thinking about Jambalaya: both the song and the food! Get that song on (that link is to our all-time fav recording of it, but there are SO many other versions out there!
Prep Time30 minutes
Cook Time45 minutes
CourseAnytime, Dinner, Entree
CuisineCajun, Creole, New Orleans
KeywordTrinity
Servings8 servings

Equipment

  • A food processor makes quick work of cutting the vegetables of the holy trinity quickly, and also helps them to cook faster. But then you have to wash the darn food processor. Lesser of two evils?

Ingredients

  • 12 oz package smoked Andouille sausage
  • 1 1/2 cups celery stalks, finely diced
  • 1 1/2 cups orange pepper, finely diced or carrots, if it's what you have
  • 1 1/2 cups onions, finely diced
  • 6 tbsp salted butter
  • 3 cloves garlic, minced minced
  • 2 cups tomatoes, finely diced chopped small
  • 2 tsp smoked paprika
  • 1.5 cups Basmati rice, rinsed
  • 3 cups chicken broth Better Than Bullion
  • 1 1/2 tbsp Penzey’s Cajun Spice
  • 1 lb chicken thigh
  • 2 cups frozen okra

For Serving

  • green onion, sliced into rounds
  • cajun hot sauce

Instructions

  • Chop sausage into 1/3 inch rounds and cook in a bit of butter to brown slightly. Cover and keep aside.
  • Chop celery, pepper and onions, and mince garlic. Grating in a food processor makes quick work of the chopping of celery, pepper and onions, and speeds up the cooking itself!
  • Melt 5 tbsp butter in a large heavy bottom pot that has a lid (you'll be steaming the rice later). Add celery, pepper and onions, almost browning, stirring occasionally. Add garlic, and continue cooking until everything is golden brown.
  • Meanwhile, chop chicken and boil water for the stock.
  • When veggies and garlic are rowned, add tomatoes and cook unitl it all becomes one, about 8 minutes.
  • Add remaining butter and chicken, only until chicken begins to cook on all sides. NOT ALL THE WAY and not even almost done.
  • Then add the rice, stock, sausage and Cajun spice and stir. Cover, reduce heat to medium low, and simmer 20-25 mins (or until rice is cooked), stirring occasionally to prevent rice from burning/sticking!!
  • About 10 minutes in, add okra and stir to combine. Add hot water if it seems too dry, and rice is sticking, and allow the mixture continue to steam, until rice is done. You don't want it to be liquidy, but the rice should also not be dry.
  • Remove from heat and serve, adding optional garnishes

Notes

  • I prefer using Penzey's Cajun/Creole spice mixture, but if I don't have it, I make do with a blend of paprika, herb de Provence, and onion/garlic salt if I have it. 
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