Boudreaux's Award Winning Jambalaya - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Boudreaux's Award Winning Jambalaya

Wednesday, July 31, 2002

INGREDIENTS for 20 people

3 lbs. onions
3 lbs. sausage
6 lbs. meat
3 lbs. rice
3 quarts water (12 cups)
5 chicken bouillon cubes

INGREDIENTS for 10 people

1.5 lbs onions
1.5 lbs sausage
3 lbs. meat
1.5 lbs. rice
1.5 quarts water (6 cups)
3 chicken bouillon cubes

Garlic powder, salt, pepper, red pepper
Trappies LA Hot Sauce
poultry seasoning
and green onions.

PROCEDURE

  • Heat small amount of oil and brown sausage over medium flame.
  • Remove browned sausage, and start browning other meat.
  • Remove other meat, and start browning onions.
  • Add water, browned meat, and sausage. Raise flame to medium high. Add bouillon cubes.
  • Stat adding seasonings in small amounts as Jambalaya is brought to a simmer. Taste often and continue to add small amounts of seasoning to taste. (You will know when you have enough red pepper by a slight burning in your throat. If you put too much pepper, the burning will rise slowly up your throat and into your mouth.)
  • Simmer with lid on until meat is tender enough to cut with a spoon.
  • Bring Jambalaya to a good boil.
  • While stirring constantly, add rice and green onions. Bring back to a good boil.
  • Cook on high heat stirring often until most of the water is absorbed (about 15 minutes.)
  • Cut flame to lowest setting, cover, and let simmer 15 minutes. (as Jambalaya simmers, you should not be able to put the palm of your hand on the lid.)
  • After 15 minutes stir, cover, and cook for another 15 minutes.
  • At this time, cut off flame, stir, cover, and let sit until you are ready to serve the best Jambalaya you have ever eaten.
Powered by WorldNow