Sunday, February 22, 2015
Jambalaya 1 whole chicken, boiled and deboned, (reserve broth) 1 pound sausage, andouille or polish or your favorite sausage. Up to 1/2 pound of venison, (can be omitted), back strap if possible. 1 large bell pepper 1 large Vidalia onion, (or your favorite onion) 1 to 2 cups chopped celery with celery leaves 1 to 2 cups rice, (depending on how meaty you prefer your Jambalaya) Tony's Creole Seasoning to taste Salt and pepper to taste 1 stick of real butter, if real butter is unavailable just use your favorite oil, just use the minimum amount needed to stir fry venison. Directions: Set chicken on to boil, barely covering the chicken with water. Chop onion. In another pot, cast iron preferred, start cooking the onion in butter on medium heat. After it has cooked about 10 minutes add the chopped celery and chopped bell pepper. Continue cooking vegetables about 10 minutes on medium heat then reduce heat to medium low or low and allow to cook another hour or so. The vegetables need to cook until they are unrecognizable...This is the key to excellent Creole cooking, it's the main seasoning in all Creole dishes. They can continue to cook the whole time the chicken is cooking and while you debone it. Some people cook them for several hours. While all that is cooking, stir fry sausage and venison. Once the meat and vegetables are done it's time to assemble the jambalaya! Place the meat and vegetables in a large stock pot making sure to deglace the pans they were cooked in, (it just adds to the yummyness). Now is a good time to add the Tony's Creole Seasoning, salt and pepper. If you are using 2 cups rice, add 4 cups of chicken stock to the meat and veggies and bring to a boil. Once it's all boiling, add rice, return to a boil, stir, cover pot and reduce to simmer. Allow to cook 20 minutes, (never opening the lid), turn off the fire, don't open that lid! Let it rest for about 5 minutes, give it 1 last stir and enjoy all the yummyness!