In recipe on December 9, 2009 at 1:54 pm

i bet you were wondering just this morning what exactly goes into jambalaya, right?

lucky for you, i got to be the sous chef in a great jambalaya-making operation recently.

and for those who don’t speak french, “sous chef” translates roughly into “knife bitch.”



i have mad skillz.

[he’s a bit of a dump-and-guesser, so although he started with this recipe from epicurious, i bet there was some negotiating along the way. he also made it in the pressure cooker, so that changed things, as well. i was removed from the kitchen after my knife work was done, so the secrets remain secret for now…]

1/2 cup butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon creole seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot italian sausage, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

melt butter in heavy large dutch oven over medium-high heat. add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, creole seasoning, cayenne pepper and oregano. cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. mix in tomato paste. add sausage, broth, tomatoes and rice. bring mixture to simmer. reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. garnish with remaining green onion and serve.



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