Join us on Instagram Live this Thursday, January 21, to make Creole Jambalaya with chef Kenyatta Ashford of Neutral Ground in Chattanooga.
We thank Lodge Cast Iron for sponsoring SFA Cooking Schools.
Creole Jambalaya Ingredients
½ # Andouille Sausage, diced
1 # Fresh Pork Sausage, removed from casings
2 tablespoons Lard, Bacon Fat or Vegetable Oil
½ # Bacon, diced
2 Skinless, Boneless Chicken Thighs, cut roughly into 1-inch cubes
1 large Onion, diced
1 Bell Pepper, seeded & diced
1 stalk Celery, diced
3 cloves Garlic, minced
2 cups White Rice
2 teaspoons Dried Thyme
2 dried Bay Leaves
1 cup Crushed Tomatoes
2 cups Chicken Stock
1 ½ # Gulf White Shrimp, peeled and deveined
2 green onions, chopped
Salt & Freshly Ground black pepper
1. First, you’ll need to heat a very large pot over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
3. After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time in an effort that will ensure everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, creole seasoning, 2 tablespoons of salt, 1 tablespoon black pepper to the pot and cook, stirring often, for 3 minutes.
5. Increase the heat to high and add the tomatoes and chicken stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minute.
7. After the rice has simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn off the heat and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya, and serve!