Dallas Cowboys Tailgating Recipes: The Commissioner’s Jambalaya
October 18, 2011
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1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
salt and ground black pepper
1/4 cup vegetable oil
1 1/2 pounds sausage cut in quarter-inch slices
4 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
1 tablespoon minced garlic
5 cups chicken stock or water flavored with chicken bouillon
2 tablespoon seasoning salt
2 tablespoon Kitchen Bouquet (browning and seasoning sauce)
4 cups long grain rice
2 cups chopped green onions
(12 to 15 servings)
Season chicken with salt and pepper.
Brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat.
Add sausage; cook 5 to 7 minutes.
Remove chicken and sausage from pan; set aside.
Add onion, celery, green bell pepper and garlic; cook, stirring, 7 to 10 minutes or until vegetables begin to wilt.
Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet.
Bring to a boil.
Add rice and return to a boil.
Cover and reduce heat to simmer.
Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely.
Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender.
Stir in green onions.
For brown jambalaya, add 1 heaping tablespoon brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet.
For red jambalaya, add about one-quarter cup paprika or use half stock and half tomato juice or V-8 for your liquid.
For seafood jambalaya, add cooked seafood when rice is cooked.
If using an electric stove, reduce cooking time by 3 to 4 minutes.
Four Tips: Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper). Use 1 1/4 cups of liquid for every 1 cup of uncooked rice. 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.
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