Culinary Insitute of New Orleans

Cajun Jambalaya
Serves 20 (10 oz. Portions)

4 cups Rice
1 cup Onion (french cut)
1 oz. Green Bell Pepper (julienne)
1 oz. Red Bell Pepper (julienne)
2 oz. Green Onions
1 oz. Vegetable Oil
2 lbs. Andouille Sausage
2 lbs. Boneless Chicken Thigh Meat
1 lb. Boston Pork (diced, or ham chopped)
2 tbsp. Salt
1 tbsp. Black Pepper
1 tbsp. Garlic (granulated)
1 tbsp. Onion (granulated)
2 qts. Beef Stock
1/2 lb. Tasso
1 tsp. Cayenne
2 lbs. Crawfish Tails (Louisiana with fat)
2 cups Corn (whole kernel)

Season the pork and chicken with salt, black pepper, garlic and onion. Sear and brown both meats in vegetable oil until done (bottom of pan will have a gummy look). Add onions, bell peppers and sauté until browned. Add rice and stir until it turns translucent brown. The add the beef stock to the rice; bring to a boil, cover and place into a preheated oven at 375° for 20 minutes or it may be completed on the stove by reducing the heat to low to simmer covered for 20 minutes. Uncover and sprinkle green onions on top for garnish and serve.

Culinary Tip:
As a side dish the yield may be 40 servings (5 oz. portions). However, Jambalaya is commonly served as a one pot main dish. If Chinese or other than Louisiana Crawfish are used, they must be washed several times to remove the excess fat. This tends to be fishy tasting. Louisiana crawfish do not taste fishy.