Information
This jambalaya recipe is created via the Jambalaya calculator. However, it has been modified to better fit a home/small batch with integer proportions. For larger “tailgating” batches, use the calculator directly, or just see the “Ingredient Considerations” to scale the recipe.
Serving Size: 8
Source
This recipe was obtained from the LSU StadiumRat’s Jambalaya calculator, archived here ARCHIVE.
Ingredients
Meat (3 pounds):
- —: Sausage, cut
- —: Pork, cubed
- —: Chicken, cubed or shredded
- —: Shrimp, peeled and de-veined
Meat Seasoning: - 1 teaspoon: Salt
- 2/3 teaspoon: Cayenne pepper
- 1/3 teaspoon: Black pepper
- 1/3 teaspoon: White pepper
Soup: - 1 teaspoon: Salt
- 3 cups: Long-grain rice
- 6 cups: Soup stock
- 1 cup: Onion, chopped
- 1: Bell pepper
- 1 stalk: Celery
- 5: Green onions, chopped
- 5 teaspoons: Parsley
- 5 teaspoons: Garlic powder
- 3: Bay leaves
Ingredient Considerations:
- The “meat” here may be any combination of the ingredients listed, up to about 3 pounds in weight.
- Special considerations are given in the instructions for each type of meat.
- Long grain rice, 3 cups = 1.22 pounds ~= 20 ounces.
- Soup stock may be substituted with 6 cups of water and 6 teaspoons of soup base.
- The meat seasoning quantities are mostly suggestive, it should be done to taste. More may be added if needed.
Instructions
- Prepare the meat and vegetables.
- Pork does not need to be completely lean.
- If using shrimp, cook the shrimp before the pork in the main pot and set it aside. The shrimp may also be cooked in a different pan during the main cooking of the rice. Do not add the shrimp to the main dish until expressly dictated to.
- Brown the pork in a large pot or Dutch oven in oil until it is dark brown, seasoning with appropriate amounts of the Meat Seasoning.
- (Often, letting it stick to the bottom in-between stirs increase the amount of gratin which is overall beneficial.) Minute amounts of water may be used to cool down the grease.
- After browning, the pork may be removed and set on the side or kept in; this is discretionary.
- Brown the chicken in the same pot (with or without the previous meats), following similar instructions for the pork.
- Lightly brown the sausage in the same pot (with or without the previous meats), following similar instructions for the pork. Except, sausage should not be browned to the same degree as the pork, else it may become overdone.
- Remove and set aside all cooked meats. Drain any excess oil and grease, keep any gratin present from the previous steps.
- Add the onion, bell pepper, and celery and cook them in the pot. While cooking, scrape the bottom and incorporate leftover gratin from the browning of the meats. Cook until the vegetables (onion) are semi-transparent and somewhat soft.
- Add back all meats cooked previously (except for shrimp if applicable). Cook until all ingredients are finished. (I.e. when the water is cooked out.)
- Add the stock (or water plus soup base) and salt, stir and bring it to a light boil. Skim and remove any excess grease from the top.
- Raise the heat and bring the pot to a hard rolling boil, then sparsely add the long grain rice. Break up any clumps if they form. Cook the rice on the hard boil until the rice expands and begins to circulate to the surface with the boil.
- The original recipe uses the phrase “jumping out of the pot”, which is a little imprecise. The exact time may vary, but the boiling of the rice in this step should take about five minutes.
- Lower the heat and bring the pot to a low simmer. Cover the pot with a good fitting lid. Cook for about 25 minutes.
- Warning: Do not lift the lid and uncover the pot for any reason until finished! If the pot is too small, there may be over-boil, and it is best to keep the lid on and manage the mess while attempting to keep a seal on the pot.
- Uncover the pot. Roll the cooked rice, from top to bottom, until mixed thoroughly. If you are using shrimp, mix in the cooked shrimp with the folding.
- Stirring is not recommended. Scraping the bottom of the pot while stirring is not recommended.
- Recover the pot. Turn off the heat. Let the pot rest for 15 minutes. Then serve.
Instruction Considerations:
- None