Friday, May 13, 2005

Brown Chicken Jambalaya

This recipe makes very good jambalaya, it is a brown Cajun style rather than the red tomato-based jambalaya you see in New Orleans. This one doesn't need a chicken stock because the dish makes it's own while it cooks. But using broth instead of water makes it extra savory.


  • One 3 to 4 pound hen cut into serving pieces
  • 3 cups long grain rice - uncooked
  • ¼ cup cooking oil
  • 3 medium white onions - chopped fine
  • 6 cups Water or Chicken Stock
  • 1 tablespoon salt, or to taste
  • 2½ teaspoons granulated garlic
  • 1 cup green onions - chopped
  • ½ cup green peppers
  • ½ cup celery - chopped fine
  • ¼ teaspoon black pepper
  • Cayenne pepper to taste
  • 2 tablespoons Louisiana hot sauce


  1. Fry chicken in cooking oil until golden brown.
  2. Remove chicken and oil leaving just enough oil to cover bottom of pot.
  3. Add onions, and fry until golden brown.
  4. Put chicken back into pot with onions
  5. Add 6 cups of water to the skillet.
  6. make a note of the water level.
  7. Add remaining seasoning.
  8. Simmer covered until chicken is tender.
  9. If necessary, add enough water to bring back to previous level.
  10. Bring back to a rolling boil, and add the rice.
  11. Simmer uncovered for about 15 minutes
  12. Turn the rice gently from the bottom to avoid scorching.
  13. Cover the pan with a tight fitting lid
  14. steam for 15 minutes, or until the rice is tender.
  15. Turn rice once more, and remove from heat.
  16. Let stand covered for 10 minutes Do Not Peek.
  17. Turn out the rice out gently into a serving container.

Jambalaya is more tasty if highly seasoned, so don't forget the cayenne pepper. When adding salt, water should taste a little too salty, as rice absorbs a considerable amount of salt.

Yield: 6 to 8 generous servings.

Helpful Hints For Jambalaya Virgins:

Most jambalaya cooks prefer to cook in cast iron pots. Whether a cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight fitting lid.

To brown onions:

Onions and oil are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.

Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

A Little Jambalaya History

Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish Jamón for ham. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients.

It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

No comments: