top of page
Search

Jambalaya Workshop Recipes

On Sunday, February 15th we welcomed NOLA native Ryan Ponthier to teach us about the history of Jambalaya. We made an incredible meal with local Slow Food folks. Here is the recipe for dish, and the Sazerac we served


Chicken & Sausage Jambalaya

Yields: 6–8 Servings | Prep Time: 30 mins | Cook Time: 1 hr 30 mins



The "Holy Trinity" & Aromatics

  • 1 Medium onions, diced small

  • 1 Green bell pepper, diced small

  • 2–3 Stalks celery, diced small

  • 3–4 Cloves garlic, minced

  • 1 tbsp Tomato paste

  • 1 tbsp Thyme (fresh or dried)

  • 1 tbsp Cajun seasoning (plus extra for chicken)

The Roux & Liquid

  • ½ cup High smoke point oil (vegetable, canola, or grapeseed)

  • ½ cup All-purpose flour

  • 4 cups Chicken stock (homemade preferred)

The Proteins & Rice

  • 1 lb Boneless, skinless chicken thighs

  • 1 lb Smoked sausage

  • 2 cups Long grain rice

  • 1–2 tbsp Oil (for searing meat)

  • To Taste: Salt, Black Pepper, Green Onions (garnish)


Instructions

1. Prep the Ingredients

  • Dice the onion, celery, and bell pepper (The Trinity). Mince the garlic.

  • Pat chicken thighs dry with paper towels.

  • Wash the rice thoroughly until the water runs clear, then drain and set aside.

2. Make the Roux

  • In a large heavy-bottomed pot or Dutch oven, heat ½ cup oil over medium-high heat.

  • Whisk in the flour. Lower heat slightly if needed.

  • Cook, stirring constantly, until the roux reaches a milk chocolate color. Do not walk away, as it burns easily.

3. Build the Base

  • Immediately add the Trinity (onion, celery, bell pepper) to the dark roux. Stir well to stop the roux from browning further. Cook until vegetables are translucent.

  • Stir in the tomato paste, garlic, thyme, and 1 tbsp Cajun seasoning. Let this "bloom" and cook for 2 minutes until fragrant.

  • Pour in the chicken stock. Bring to a boil, then reduce heat to low. Let simmer for 30 minutes to 1 hour to develop flavor.

4. Sear the Proteins

  • While the base simmers, heat a separate skillet over medium-high heat with 1–2 tbsp oil.

  • Season chicken thighs generously with salt, pepper, and extra Cajun seasoning.

  • Add chicken and sausage to the skillet. Sear until crispy and browned on all sides (they do not need to be fully cooked through yet).

  • Remove meat, chop into bite-sized pieces, and add them into the simmering pot of broth.

5. Toast & Simmer the Rice

  • Return the meat skillet (keeping the rendered fat) to medium-high heat. Add the washed rice and toast for a few minutes until nutty and dry.

  • Add the toasted rice into the main pot (after the broth has finished its long simmer).

  • Cover the pot and simmer on low for 30–45 minutes.

  • Stir occasionally to prevent sticking, but be gentle to keep the rice intact.

6. Finish & Serve

  • Check the rice; it should be tender but not mushy. If the pot is dry before the rice is done, add a splash more stock or water (aim for a 2:1 liquid-to-rice ratio).

  • Taste and adjust salt and pepper.

  • Serve hot, garnished with fresh green onions.


Chef’s Notes

  • The "Trinity": In Cajun/Creole cooking, the onion, celery, and bell pepper base is known as the "Holy Trinity."

  • Roux Safety: The roux is the most critical step. If you see black specks, it has burned and you must start over, or the dish will taste bitter.

  • Rice Texture: Toasting the rice in the meat drippings helps the grains stay separate and adds a layer of savory flavor.




Check out this great video! Hope you can join us next time.


 
 
 

Comments

bottom of page