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Classic Cajun Jambalaya
Source: Chef Jean-Paul Bourgeois
What You’ll Need
- 3 pounds Prairie Fresh® boneless pork shoulder, 1”x1” cubes
- 2 pounds of boneless chicken thighs, cubed
- 1-pound smoked andouille sausage, cut into coins
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic, minced
- 3 bay leaves
- ½ cup chopped parsley
- 1 cup sliced green onions
- 2 cups sliced mushrooms
- Salt and pepper
- 2 tablespoons dark brown sugar
- ½ cup vegetable oil
- 4 tablespoons butter
- Hot sauce
- 7 cups chicken stock
- 4 cups uncooked long grain rice
- Season your pork shoulder and chicken thighs liberally with salt and pepper. Set aside.
- In a large black iron pot, add ¼ cup vegetable oil and butter.
- Get your fat smoking hot and add your seasoned pork shoulder and chick thighs to the grease. Brown your meat until it reaches a deep dark caramelization, and it starts sticking to the bottom of the pot.
- Add your andouille and continue to cook for 15 minutes on medium heat stirring often.
- Add onions, bell peppers, celery, and garlic and continue to cook until the vegetables are wilted and well caramelized. Be careful not to scorch the bottom of the pot.
- Pour stock into the pot and bring to a boil. Reduce to a simmer and cook for an additional 15 minutes.
- Stir in mushrooms, green onions, parsley, brown sugar, and salt and pepper. Broth should taste on the salty side.
- Add rice and bring to a rolling boil.
- Reduce heat to very low. Cover and cook for 30 minutes, gently flipping/folding your cooking jambalaya every 15 minutes.
- Do not cover unless it is to stir which should only be for a few seconds.
- After 30 minutes, briefly fold the rice and let your jambalaya steam for an additional 15 minutes.
- Serve with hot sauce on the side.