Baby its COLD outside, the Blizzard of 2010 hit my area HARD. So what better to make than some good old comfort food! Try some Jambalaya.. what makes it Trini Jambalaya you may ask?? Well bc its my recipe based on a what i think Jambalaya is (seeing as how i have never had authentic Jambalaya because it usually made with pork sausage or ham). Jambalaya is a Louisiana Creole dish made with meat, vegetables, stock and rice similar in style to Spanish Paella. Also reminds me of Pelau, Trinidad's meat and rice "cook up".
This recipe can be used with the meat of your choice.
½ Chicken Breast, cut into cubes
1 lb Sausage, cubed
- ¼ C Olive Oil
- 1 tbsp
- 1 ½ C Parboiled ice (brown or white)
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1 tsp red pepper flakes
- 1 tsp thyme
- 1 large onion; fine chop
- 1 large carrot; shredded
- 2 tbsp tomato paste
- 3 C chicken stock
- 1 tbsp ketchup
- 1 tbsp green seasoning
- 1 tsp pepper sauce
- 2 chicken bouillon cubes
- ½ Red bell pepper; course chop (or use 1 whole colored bell pepper)
- ½ Yellow bell pepper; course chop
- ½ C water
- In large cast iron pot or dutch oven, coat the bottom on the pot with the Olive oil. Add in the butter, garlic, ginger, red pepper flakes and thyme.
- Turn on the heat under pot to medium high.
- When the garlic starts to “dance” or sizzle at the edges, add in the onion and carrot. Salt the vegetables. Allow the onion and carrot to sauté until the onions are translucent.
- Add in chicken and sausage, cover the pot and cook for 5mins.
- Add the tomato paste constantly stirring.
- Add the rice, stirring constantly.
- Deglaze the pot with the chicken stock, scraping all the carmelized meat bits stuck to the bottom of the pan.
- Reduce heat to medium low, and add the remainder of the ingredients (expect water)
- Bring to a simmer and taste for seasoning (adjust as necessary).
- Add in the remainder water, cover the pot and cook for 20 mins.
- Turn off heat and let stand for additional 10 mins, then serve.