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Recipe: Jambalaya

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Have you ever made Jambalaya before? The number of ingredients and steps can make this seem like a daunting dish to tackle. Fortunately, neighborhood spot Little Dom's shares their straightforward recipe, and it's not so complex after all. It's also delicious!

If you're not partial to cooking with lard, substitute with canola oil.

Jambalaya
Makes 6 to 8 servings

1 1/2 pounds Andouille sausage, diced in quarters 
1 pound bacon, diced 
1 pound ground pork 
2 1/2 pounds shrimp, peeled and deveined 
4 boneless, skinless chicken thighs, roughly chopped 
1/2 cup lard 
2 -green bell pepper, diced 
1 1/2 bunches green onion, finely minced
3 each- yellow onion, diced
5 stalks celery, diced
6 cloves garlic, minced
4 cups canned crushed tomatoes
1 tablespoon smoked paprika
1 1/2 tablespoons cayenne 
5 cups white rice
2 quarts chicken stock
1 bunch green onions, thinly sliced for garnish

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In a large skillet or dutch oven, heat lard (or oil) until melted. Add bacon and saute until brown.

Add chicken and sausage. Saute until chicken is almost done. Then add ground pork and continue cooking. Season with salt and pepper.

Add yellow onions, celery and garlic. Saute for 2-4 minutes. Add green peppers and minced green onions.

Stir in dry spices. Continue stirring until spices are evenly distributed.

Stir in rice, add crushed tomatoes and chicken stock. Bring to a boil. Reduce heat and cover with a lid. Simmer for 20 minutes. Add shrimp and continue stirring once or twice to prevent sticking.

Stir occasionally and season with salt and pepper to taste. Dish is ready when most of the liquid has evaporated and rice is tender.

Remove from heat and garnish with thinly sliced green onions.

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