I hope y’all are ready for this… authentic jambalaya. Straight from da bayou … Lafourche that is. This is not my recipe, this is Chef Nubby’s. I really, really encourage you to watch the video before you make this. He really walks you through it so you know what you’re looking for and why you’re doing it. And well, that accent. Need I say more? You’re gonna love this guy and you’re gonna love his recipe.
It starts with the holy trinity and you end up right in heaven. Do it!!!!
Feeds About 20.
Very large pot
3 large onions
4 bell peppers
6-7 stalks of celery
16 chicken thighs
Family pack of sausage
10 cups parboiled rice
21 cups of water
32 ounces of chicken stock
1 4 ounce bottle of Kitchen Bouquet browning seasoning
3-4 ounces minced garlic
Seasoning to taste: salt, pepper, Tony’s, paprika, Tabasco,
Add some oil to your vessel of choice. When glistening, add onion, bell pepper, and celery. Saute until you start to see a golden color.
Add chicken and sausage and cook until the chicken is pretty much cooked through.
Add Tony’s, salt, cumin, paprika, pepper, Tobasco, and garlic. Stir it about and cook for about 4 minutes.
Add water, chicken broth, and rice.
After about 10 minutes, add browning seasoning.
Cook until the rice is tender, has soaked up most of the liquid. After it’s done, take off the lid, let it sit and “air” out a bit. You’ll get the perfect consistency.
**Note: Parboiled rice takes less time to cook and is firmer and less sticky. It’s your friend, use it! Also, as you have noticed, it feeds 20. Cut it down by half and you’ll be golden. Leftovers make your life easier…and it’s even better the next day.