This is a brown jambalaya as it omits the tomatoes usually found in jambalaya recipes. A 2 qt dutch oven is the perfect size for this dish. It's a spicy as the cajun spice you use, Emeril's Bayou Blast gives it just bit of a bite.
This recipe is based on the one in Cooking Up a Storm by Marcelle Bienvenu and Judy Walker.
- 1/2 cup chopped Onion
- 1/2 cup chopped Green Pepper
- 2 tsp chopped Green Onion
- 2 tsp chopped Parsley
- 1/4 lb Andouille or smoked sausage
- 1/3 lb Chicken
- 1 tbsp Emeril's Bayou Blast or other Cajun Seasoning
- 1 tbsp Vegetable Oil
- 1 tsp Tomato Paste
- 1 cup Water
- 1/2 cup Jasmine Rice
- Chop Onion and Green Pepper and set aside
- Chop Onion and Parsley and set aside.
- Begin heating the dutch oven, add a small amount of oil. If using chicken thighs omit the oil unless the chicken is sticking.
- Chop the chicken and slice sausage and set aside.
- Season the Chicken with Cajun seasoning then brown Chicken on both sides and cook for 5 minutes.
- Add the sliced sausage and cook for another 2-3 minutes
- Add the chopped onion and green pepper. Cook until the onions begin to brown reducing the heat to avoid burning them..
- Add the tomato paste, parsley, green onions and water.
- Bring to a boil, then add the rice, stir and then reduce heat to low and simmer covered for 15 minutes.
- Jambalaya is done when the water has been fully absorbed and the rice is soft. Do not stir while the rice is cooking.