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Wednesday, September 28, 2011

Jambalaya - Bill Parker Sr.

 One of my favorite Cajun dishes.

  • 2 1/2 pounds meat, some combination of pork chops chicken, andouille sausage, or smoked or Italian sausage
  • 2 medium onions, chopped
  • 2 bell peppers, and/or bunch scallions
  • Cajun/Creole spice (Emeril's works) to taste, or equal amounts of black, Cayenne, and white pepper; some garlic powder, and salt)
  • 2 tablespoons parsley
  • 2 cups uncooked rice

If the meat has bones, boil it in enough water to cover to a depth of one and 1/2 inch until it’s reasonably easy to get it off the bone. (save the stock)
Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil.
Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are OK) Add the rice and cook until the rice is done.
Serve with Tabasco and bread.

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