Jambalya!

[jarredbehrendt]

Cajun Style, you wont see me doing any damn Creole.

Jambalaya

4-6 Andouille or Spicy Sausages cut into ½ inch pieces
8 oz Chicken cubed
2cup Dry Rice
4 Cups Stock
2 Green Peppers Chopped
1 Medium onion Chopped
6-8 Cloves Garlic Peeled
¼ Cup Butter
Whiskey 2-4 oz
Salt to taste
Pepper to taste
Chili Flakes to taste
2 Bay Leaves
2 tsp Oregano
2 tsp Basil
2 tsp Thyme

In a large stockpot place in butter and heat up till liquid over medium heat.
Once butter is melted add in onions, peppers, garlic, chili flakes and bay leaf with a pinch of salt. Cook until onions become translucent, and then add in sausage and chicken. Salt and pepper again. Once pan begins to build up pot liquor (crispies on the bottom) add about 2oz of whiskey and scrape up all the good stuff into the mix.
Once the chicken is about done add in the dry rice. Stirring constantly cook until the rice begins to become translucent at this point add in the stock and the herbs. Heat this mix to a boil and then cut the heat to as low as it will go, stir it one last time and cover it for 20 minutes.
After 20 minutes check the rice, if its cooked the dish is ready to serve, if not recover it for 5-10 more minutes and recheck.
Before serving taste it, can you taste everything, peppers, sausage, chicken? Add salt and pepper at this time to make it taste as it should. Remember that salt is a flavor enhancer so it will bring out more flavor to a point of when the salt taste takes over (don’t cross this threshold).
Serve and enjoy!