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Cooking Topics
Jump to Recipes for:
 Note:
You will find that most jambalaya cooks use cast iron pots. - It is key that
your pot should be heavy enough to provide consistent heat and to
prevent easy burning. We just so happen to supply a variety of
cast iron.
1978 World Champion Chicken Jambalaya:
Ingredients:
- One 3 to 4 pound hen cut into serving pieces
- 3 cups long grain rice - uncooked
- 1/4 cup cooking oil
- 3 medium white onions - chopped fine
- 6 cups water (but Chuck says use chicken
stock if you
want it to be really good)
- 1 tablespoon salt, or to taste
- 2-1/2 teaspoons granulated garlic
- 1 cup green onions - chopped
- 1/2 cup green peppers
- 1/2 cup celery - chopped fine
- 1/4 teaspoon black pepper
- Red pepper to taste
- 2 tablespoons Louisiana hot sauce
Fry chicken in cooking oil until golden brown.
Remove chicken and oil leaving just enough oil to cover bottom of pot. Add
onions, and fry until golden brown. Put chicken back into pot with onions, and
add 6 cups of water (note water level). Add remaining seasoning and simmer
covered until chicken is tender. If necessary, add enough water to bring back to
previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for
about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15
minutes, or until rice is tender. Turn rice once more, and turn fire off. Let
stand for 10 minutes and then serve.
Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When
adding salt, water should taste a little too salty, as rice absorbs considerable
salt.
Yield: 6 to 8 generous servings.
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