Description
Dad's jambalaya — bacon fried and set aside, chicken seasoned with Tony's and browned in the bacon fat, andouille or smoked sausage added, then vegetables sautéed down and the rice stirred in to absorb all the seasonings before diced tomatoes, beer, and stock are added and the whole pot simmered covered for 30 minutes. Pure Louisiana one-pot cooking.
Ingredients
Instructions
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Fry bacon, cool, and crumble. Add ¼ cup vegetable oil to the bacon drippings.
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Season chicken with Tony's and fry in the hot fat. Set aside to cool, then pull chicken from the bones.
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Add diced onion, green onions, celery, and bell pepper to the pot. Sauté for 5 minutes.
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Add garlic. Dice and add sausage. Return pulled chicken to the pot.
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Season with salt, pepper, Tony's, and basil. Add bacon pieces. Stir well.
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Stir in rice so it absorbs all the seasonings and fat from the pot.
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Add diced tomatoes, beer, and stock. Bring to a boil.
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Cover and reduce to very low heat. Cook for 30 minutes without lifting the lid.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 75mg25%
- Sodium 620mg26%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Stirring the rice into the vegetable mixture before adding liquid is the key step — it allows the rice to absorb all the fat and seasoning from the pot before steaming, which produces far more flavorful jambalaya than adding dry rice to liquid.
Resist lifting the lid during the final 30-minute simmer — patience produces perfectly cooked rice.
