Chicken and Sausage Jambalaya

    To the best of my knowledge there are two types of jambalaya, Red and Brown. Red jambalaya is given its color from the tomatoes used in the recipe. This type is also known as Creole jambalaya and is the most common. Brown jambalaya or Cajun jambalaya is given its color from the burnt bits or "fond" stuck to the bottom of the pan after sauteing the meat, and also from the omission of the tomatoes. As far as Cajun cooking goes jambalaya is the most basic and easiest of anything I can think of.

     After searching through numerous recipes for the perfect jambalaya I discovered that there isn't one. I needed a recipe to suit me and my family. Every recipe I found was either for large groups, wasn't spiced like I thought it should be, or just seemed bland. I decided that jambalaya was just some basic ingredients put in a pot with pretty much anything else you want to throw in so that is where I began. 

Ingredients:

1 pound of your choice of meat (I used 1/2 smoked sausage and 1/2 chicken thighs)

1 white onion

1 bell pepper

2 ribs celery

2 cloves of garlic

1 14.5oz can of diced tomatoes

1 tbls worcestershire sauce

2 1/2 cups chicken stock (HOMEMADE!!!)

1 1/2 cup long grain white rice

Spices:

1/2 tsp dried thyme

1/2 tsp dried oregano
1/2 tsp dried basil

1/2 tsp paprika (preferably smoked)

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp white pepper

2 bay leaves

Dice and brown your smoked sausage on med-low heat to render out some of the fat. Remove the sausage, turn the heat to medium, and cook the cut chicken thighs. When the chicken is almost done toss in your "Holy Trinity" or onion, celery, and bell pepper and cook down for about 5 minutes. Add the garlic and cook about 1 minute. Add back in your sausage along with the tomatoes, stock, worcestershire sauce, and spices. Bring everything to a boil then allow it to simmer, covered for 15-20 minutes. Bring back to a boil, add rice, turn your stove to its lowest setting, and clamp on your lid. Cook for 15 minutes then remove from heat for 15 minutes. DO NOT LIFT THE LID AFTER YOU ADD THE RICE! If you do this like I have told you then your rice will not stick or burn on the bottom. Spoon this Creole Jambalaya into a bowl, sprinkle with a little hot sauce, and get prepared to be full!

P.S: I did not mention salt in this recipe because everyone has different tastes. Salt this dish in layers by adding a small amount of salt with each step. You will want this to be a LITTLE over salted because of the rice. Use your tongue and your brain and you can't go wrong :)