Jambalaya
Inspired by Isaac Toups - New Orleans, LA
One of my best friends growing up had family from Louisiana. I still remember how much I loved trying some of the things her dad would put together when I was a kid. At the time, I never quite understood what gave his food it’s unique taste until later in life when I learned about the magic of all Cajun food - the rue. Once you get the rue down you open yourself up to an entire world of flavor. For me, Jambalaya tops the list.
Parts of this recipe were adapted from Isaac Toups’ “Easy Jambalaya Recipe” . Isaac comes from a family who has lived in South Louisiana for more than 300 years and so when he gives out advice on Cajun food, you best listen. Isaac owns and runs Toups’ Meatery in New Orleans, Louisiana.
INGREDIENTS
JAMBALAYA (serves 4 to 6):
½ cup flour
Canola oil
1 ½ lbs boneless chicken thighs
12 oz andouille sausage, sliced thin
2 celery ribs, diced
1 large yellow onion, diced
1 red bell pepper, seeded and diced
8 garlic cloves, minced
1 jalapeño pepper, diced (or hot pepper of choice)
6 cups no/low sodium chicken stock
2 cups long grain rice
3 TBS unsalted butter
1 bunch of scallions, thinly sliced
Salt and pepper to taste
GO FOR IT
JAMBALAYA:
In dutch oven or large pot, heat ½ cup canola oil on medium-high heat
Once oil heats, make a rue by adding ½ cup flour and begin stirring constantly until rue turns the color of chocolate (dark brown - about 5 to 6 minutes - remember to stir constantly to keep rue from burning)
When rue is brown, add in diced bell pepper, yellow onion, and celery
Stir well to combine ingredients with rue for 1 to 2 minutes before adding in diced jalapeño and minced garlic and stir additional 1 minute
Once vegetables are well combined and have been sweated for 2 to 3 minutes total, add in chicken stock, then simmer uncovered for 1 hour
While stock simmers, heat 2 TBS of canola oil in a skillet on high heat and brown your chicken thighs for 3 to 4 minutes on each side (more if you have bone-in), then remove from heat and set aside (reserve all juices)
After 1 hour, taste and add in salt and pepper as desired
Add in sliced sausage, rice, and chicken thighs with all juices and bake covered in 350°F oven for 30 minutes
After 30 minutes pull pot from oven and remove chicken
Shred your chicken and then add back to pot and stir well along with butter and sliced scallions before serving hot
NOTES:
This recipe is almost the same as given by Isaac Toups albeit a few minor adjustments. I changed up a few proportions for the meat, used a different pepper, and shredded my chicken so it could soak up all the delicious jambalaya juices. That’s the thing about jambalaya, though - you can use what you want and it’s going to be great as long as you get your base rue right. Feel free to experiment.
Speaking of rue, don’t be intimidated. If you are new to the process, start on a medium or medium low heat to avoid burning, just know that the lower you go, the longer it will take for your rue to form. You really do want it dark brown like chocolate, though. Anything less and you will not get the deep flavors you are looking for. Unfortunately, a dark rue is right on the brink of burned rue so it can take some practice. Like I said, start low if you need to but don’t worry too much. The process is quick and you can always start over if you need to. You kinda want to cook right up until you first smell a slight burn and then immediately add in your vegetables. With practice you’ll know when to stop before a whiff even has time to hit your nose.