Cajun & Creole · Main
Chicken & Sausage Jambalaya
- Intermediate
- 70 min
- roughly 1 of 4 for cost
Leads with fresh herbs arguing happily on top, aromatics blooming from the first bite.
Ingredients
- 400g chicken thighs, 300g andouille
- 2 cups long-grain rice
- The trinity + garlic
- 800ml stock (Cajun) + optional 200g crushed tomato (Creole)
- Cajun seasoning, bay, scallions
The skills inside
The words inside
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Brown sausage, then chicken, hard: the crust on the pot bottom is the flavor bank.
- Trinity in; scrape up every brown bit.
- Rice, stock, seasoning; boil, then lid on, lowest heat, 25 min. NO PEEKING. 25 min
- Rest 10, fold from the bottom, scallions over.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Deglazing & pan sauces 49 recipes
- The pan still holds its fond. Nothing has been rinsed, wiped, or soaked, and the browned layer is intact on the floor.
- Excess fat was poured off first and the browned layer left behind; the fat is not the flavour and a sauce carrying all of it will not come together.
- The liquid went into a still-hot pan and the floor came clean: scraped while it bubbles, the base goes from stuck brown to bare metal and the sauce darkens as it takes it up.
- The fond was brown and not black. A burnt floor dissolves into bitterness that cannot be seasoned out, and is better washed away than deglazed.
- Reduced first and seasoned afterwards, tasted at the consistency it will be served at rather than at the start.
Where it goes wrong The pan was left to stand and go cold before anybody came back to it. Cold fond will not dissolve, so the scraping lifts nothing, and the sauce arrives thin and pale with the flavour it was supposed to carry still welded to the metal.
At the Table
- The Pour
- Riesling or Grenache
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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