AMA's Jambalaya

My first introduction to New Orleans cuisine was my husband's jambalaya. When we first met, he had me convinced that he made his own jambalaya from scratch. I later learned that he was using a Zatarain's mix with a ton of Crystal hot sauce added to it. Fast forward five years and several pots of jambalaya later and I honestly still think that Zatarain's makes a fabulous batch of jambalaya. But, if you have the time, few things can beat making jambalaya from scratch. It's of course great to have during Mardi Gras, but it's also perfect for football tailgates or anytime you're cooking for a crowd (it makes a ton of food).

Making jambalaya is overall a super easy dish to make. However, it does entail a ton of prep in the area of chopping. If you're pinched on time, I recommend buying pre-chopped onions and celery, if your local grocery store has it. Also, it's easiest to do all of the chopping for the dish before you start cooking (which can also be done ahead of time).

Jambalaya is a simple recipe, so when buying your ingredients, it's important to get the best quality that your budget can afford. My favorite thing about this dish is that it tastes great when you make it, but is even better the next day, which makes it perfect for entertaining. Simply reheat it in a large pot (or the microwave) before serving (if it's dry you can add a splash or two of chicken broth). 

AMA's Jambalaya

Serves: 6 

6 tablespoons salted butter

1/2 cup chopped green onions (white and green parts)

1 cup chopped yellow onions

2 large green bell peppers, diced

2 jalapenos, diced with seeds removed

1 head of minced garlic

1/2 cup chopped parsley

4 large boneless skinless chicken breasts

1 lb andouille sausage*

1 6oz can tomato paste

2-4 cups chicken broth

Tony's Cajun Seasoning (or salt)

cayenne pepper

2 bay leaves

2 1/2 cups long-grain rice (Uncle Ben's is best)

Hot sauce

Fill large pot with water and season with lots of Tony's. Bring to a boil. While water is boiling, cut chicken into large pieces. Add chicken to boiling water and cook for eight minutes (chicken will be slightly undercooked). Drain chicken in a colander  and allow it to cool slightly before handling. Then, gently shred with hands or forks.

Melt the butter in a large heavy pot over medium heat. Add in green onions, yellow onions, green bell peppers, jalapenos, and garlic. Stir until soft and glistening, about 10 minutes. Add in the chicken and sausage and stir gently to combine. Stir in tomato paste and 2 cups of chicken broth. Season to taste with Tony's and cayenne. Add the  bay leaves, rice, and 2 more cups chicken broth. Cover and reduce the heat to meduum. Cook until the rice is tender and the liquid is absorbed, about 30 minutes. 

Remove the bay leaves and adjust seasoning, if needed. Stir in parsley. Serve with hot sauce. 

*If you can't find andouille in your local store, you can use kielbasa