12 February 2013

New Orleans Chef Recipe: Jambalaya For A Crowd



From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.  Whether you take your time to make jambalaya all "from scratch" or choose this shortcut with the dirty rice mix (rice and seasonings) you will enjoy the result!

Jambalaya is such an easy dish to serve for entertaining, especially the holidays like Mardi Gras, Thanksgiving, Christmas and birthdays.  We make this dish all year round it's that popular.  If you have never cooked jambalaya then give this recipe a try!  If you live outside of Louisiana you can always substitute your favorite pork sausage.  You can find Zatarain's products online to order too, for individuals or restaurant service.



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Jambalaya For A Crowd

From: Chef John Besh, New Orleans, Louisiana, USA


Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: Makes 16 (1-cup) servings

Ingredients: 

2 pounds boneless skinless chicken thighs, cut into thin strips
2 teaspoons ZATARAIN'S® Creole Seasoning
4 tablespoons oil, divided
1 pound andouille sausage, cut into 1/4-inch slices
2 medium onions, chopped
2/3 cup chopped celery
5 cups water
1 can (28 ounces) diced tomatoes, drained
2 packages ZATARAIN'S® Dirty Rice Mix, Original

Directions:


1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add 1/2 of the chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Repeat with additional 1 tablespoon oil and remaining chicken. Set chicken aside. 

2. Heat remaining 2 tablespoons oil in Dutch oven on medium heat. Add sausage, onions and celery; cook and stir 5 minutes or until sausage is lightly browned and vegetables begin to softened. 

3. Stir in water, tomatoes and Rice Mix. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 to 30 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. 




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Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya



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