Makes 2 full pans.
5# extra-long grain rice
7.5# smoked sausage
7.5# combination of boneless skinless chicken thighs and breasts
1gal + 1qt water
7oz shaker of Cajun Land Cajun Seasoning
3 onions diced.
5 stalks celery diced.
2 bell peppers diced.
8 stalks green onions diced.
3 cloves garlic or equivalent minced
A little cooking oil.
- Brown half of the onions, in a splash of oil, on low heat, until soft and caramelized. Don’t burn them.
- Add sausage and cook with the onions until slightly browned. You want to render some fat here.
- Add the rest of the veggies and cook till slightly translucent.
- Add the chicken, and Cajun Land. Cook the chicken until done.
- Add the water and bring to a boil.
- Add rice, bring the water back to a boil, while constantly keeping the rice moving with your paddle. Don’t let it sit on the bottom of the pot for too long.
- Start reducing heat a little at a time and cook until there’s only a little water on top of the rice, like puddles.
- Stir rice one last time, lower the heat to the lowest level possible, without the burner going out, cover and DON’T OPEN for 15 minutes.
- Turn off burner, uncover, fold or fluff rice, and check for rice doneness. If it’s still a little undercooked, cover, and check again every 10-15 minutes until your desired doneness.
Jambalaya is done!
James Cruse
Owner/Pitmaster
Stockyard Landing Barbecue, LLC