Commander's Krewe Jambalaya

Commander's Krewe Jambalaya

Prep Time

 

Cook Time

 

Serves

 
Commander's Krewe Jambalaya

Recipe Courtesy of Cooking.com.

Most jambalayas have seafood in them. This one doesn’t, rather lots of chicken, beef, pork and sausage. This is a complete meal and a great party dish. The recipe makes a large quantity.

Nutrition Facts

8 large servings

Facts per Serving

Calories: 691 Fat, Total: 26g Carbohydrates, Total: 67g
Cholesterol: 151mg Sodium: 1778mg Protein: 44g
Fiber: 4g % Cal. from Fat: 34% % Cal. from Carbs: 39%

Cooking.com Tip: Looking for the right dish in which to make this hearty dish? Made from enameled cast iron, a Le Creuset Dutch oven is the ideal choice for browning, searing and braising. It comes in a multitude of colors making it easy to match your kitchen decor. And it’s even beautiful enough to take from the stovetop or oven right to the table.


Le Creuset 3.5-qt. Enameled Wide Round Dutch Oven, Flame

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into large dice
  • 1 pound boneless beef chuck, cut into large dice
  • 1/2 pound boneless pork shoulder or ham, cut into large dice
  • 3 1/2 tablespoons (about) Creole Seasoning
  • 2 tablespoons (1/4 stick) butter
  • 1 pound andouille sausage, cut into 1/4-inch-thick rounds
  • 3 green bell peppers, cut into large dice
  • 2 medium onions, cut into large dice
  • 3 celery stalks, cut into large dice
  • 1 whole head of garlic, peeled, minced
  • 2 bay leaves
  • 3 cups long-grain rice, rinsed three times
  • 6 cups water
  • Hot pepper sauce
  • 2 bunches green onions, thinly sliced

Preparation

  • 1 Sprinkle chicken, beef and pork generously with 2 tablespoons Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes.
  • 2 Using slotted spoon, transfer meats and sausage to large bowl; set aside. Return any accumulated juices from bowl to pot.
  • 3 Add bell peppers, onions, celery, garlic and bay leaves to pot. Season with 1 1/2 tablespoons Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.
  • 4 Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of liquid is absorbed, about 15 minutes.
  • 5 Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya to taste with salt, black pepper and hot pepper sauce. Fold in green onions.
  • 6 Spoon jambalaya into bowls and serve.

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