Commissioner Joe’s Jambalaya
December 28, 2011
Earlier this week we featured a Q&A with Joe Cahn, the self proclaimed Commissioner of Tailgating, who travels the country year round experiencing the people, sights and tastes that make pre-game parking lot parties so unique. Today Joe was kind enough to share with us his signature tailgate dish, Joe’s Jambalaya. For the record, Joe is a native of New Orleans so you know this is gonna be good!
- 1/4 cup vegetable oil
- 1 1/2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
- 1 1/2 lbs. sausage cut in ¼-inch slices
- 4 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped green bell pepper
- 5 cups chicken stock or water flavored with chicken bouillon
- 1 tbsp. minced garlic
- 4 cups long grain rice
- 2 tbsp. Kitchen Bouquet (browning agent)
- 2 tbsp. seasoning salt
- 2 cups chopped green onions
This is my favorite recipe because you can put just about anything in it. If it walks, crawls, swims or flies, it can be thrown into Jambalaya. Everything goes into one pot so clean-up’s a breeze.
Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot on a medium-high heat grill. Add sausage; cook 5-to-7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.
For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.