Cajun Jambalaya
You will see my choices of meats here, but feel free to mix and match; just look for the approximate weight. Always use medium- or long-grain rice, and, if you are using store-bought Cajun or Creole seasonings, you won't need salt -- they are very salty to begin with.
Ingredients
- ¼ poundbacon
- 1 poundskinless duck breasts, diced or lam, venison or goose
- 2 poundsbone-in chicken or pheasant thighs ((either skinless or skin-on is fine))
- 2onions, chopped
- 3celery stalks, chopped
- 1green pepper, chopped
- 5 clovesgarlic, minced
- 1 tablespoontomato paste ((optional))
- 2 teaspoonsdried oregano
- 2 tablespoonscajun seasoning
- 2 quartschicken or other light stock
- ½ poundandouille sausage
- 2 ½ cupsmedium- or long-grained rice
- ¼ cupchopped scallions or chives
- ¼ cupchopped parsley
Directions
- 1
In a large Dutch oven or similar pot, fry the bacon over medium heat. When it's crispy, remove and chop. Set aside. Brown the duck and thighs well. Add the onion, celery and green pepper and brown that, too. Let this cook a minute or three, then add the garlic. In some cases, your pot may be too crowded, so if that happens, fish out the thighs for the moment.
- 2
As the vegetables are cooking, use the liquid they release to scrape the browned bits off the bottom of the pot. Let everything cook until you get bits starting to stick again. Add a splash of stock and the tomato paste, along with the oregano and Cajun seasoning. Stir well and let this cook until it starts to stick one more time.
- 3
Stir in the rice and andouille and let this cook for a minute or two. Add in the rest of the stock, stir well, scrape any browned bits off the bottom of the pot and bring to a simmer. Cover the pot, drop the heat to low and let this cook until the rice is done, about 20 minutes.
- 4
Stir in the chives and parsley before serving.