PieFedJambalaya
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https://media.piefed.social/posts/xs/nv/xsnvfowzdaUV1Wd.webp
https://www.allrecipes.com/recipe/31848/jambalaya/
Another, “Ive never eaten this so Im going to make it” recipe. Im not sure about the authenticity but I like using “easy” recipes the first time. It was another hearty meal of “arroz con cosas”.
Now that I have more of the spices to make Gumbo, Ill be making that in a few weeks.
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Going to make mine later.
Good on you for using chicken breast. A lot of recipes call for thigh — I prefer breast. The biggest problem with breast is it dries out, but not in a jambalaya. The rice doesn’t drink up all the broth, which means the chicken stays moist. Also, thigh is way too fatty for me. JMO
I use Hilshire Farm fully cooked andouille. I just straighten it out (it comes in a U-bend), then slice and dice. I do quarter moons so more of the meat and fat is exposed to my cast iron, I like to render all the fat in the sausage (or at least most of it) and cook the chicken in that. So much flavour. I used to put the meat in first, but now I put it in last.
Also to be fair, I use the Zatarain’s mix, so feel free to disregard anything I’ve said — but it’s still damn good! One day I will do it from scratch. I just like how it comes out. It’s not a matter of difficulty (I don’t think anyone thinks jambalaya is hard). I sure wouldn’t mind a cast iron Dutch oven/stock pot. My mother had one, but got rid of it as it was too heavy as she got up in years. I only have two skillets, but the larger one, I do the meat in. Stainless steel stock pot for the main dish, and I add the meat last. I do that so the chicken maintains more of its flavour longer.
Im sure the way you make yours is probably just as good as this was.
This dutch oven is one of my most used pots. Its very versatile so I would definetly recommend one.
mmm, looks good. how spicy did you make it?
It was :)
I only made it as spicy as the recipe called for.
It had a lot of flavor but the spiceist thing was the Andouille sausage. Which is more of a black pepper heat than say a hot pepper imo.
If i were compare the spice, I would say it was close to a just ripe jalapeno.
nice. not bad for your first time. next time, don’t be afraid to bump up the spice a little bit, especially when you make that gumbo, which should be spicy!
haha Okay, I’ll give it a few tastes during the cook to dail it in.
Thanks!