Spicy Jambalaya

We might not be able to beat New Orleans on the football field, but there’s no reason not to enjoy their cuisine. Jambalaya, faithful reader, ought to be part of your diet. It’s everything you could possibly want in a dish. Flavorful, spicy, and stick-to-your-ribs hearty. Be sure to give this recipe a try.

Ingredients:

  • A pack of bacon (preferably thick-cut)
  • Sausage
  • Chicken breasts or thighs
  • Tomatoes
  • Onion
  • Green Pepper
  • Rice (2 cups)
  • Chicken stock (4 cups)
  • Butter
  • Chili powder, cayenne, chili flakes, paprika, garlic, garlic powder, oregano, salt, and pepper

Step 1: Bacon Time

Thick cut it what you need, people. Chop your bacon up1 and get it cooking in a good size pot. Medium-high heat. It’s better to have a stainless steel pot so that you can build up a good crust on the bottom. You’ll then scrape off all of that flavor once you add more liquid to the equation. Remember: the bacon should be almost fully cooked before you move onto your next step.

Step 2: Keep Building Flavor

The bacon is going to take you a long way, but there’s no reason to let it do all the heavy lifting. Once the bacon is borderline crispy, it’s time to add other components that are going to give your spicy jambalaya its flavor.

When the bacon is almost completely there, add in your diced onion and plenty of crushed garlic.2 Give it a few moments to cook. After around a minute, toss in your diced tomato. The bacon fat, when combined with the tomatoes over medium-high heat, will eventually result in a worked down liquid. At this stage, it’s good to toss in a really good portion of butter and your spices. We went with a healthy portion of chili powder, cayenne, paprika, garlic powder, oregano, chili flakes, salt, and pepper.3 Adjust the spices according to your preferences. Stir and wait for tomatoes to reduce.

Step 3: Add in The Rest of The Meat

Once you’ve worked the tomatoes down, add in your chopped chicken. If you have ground sausage, add it in at this stage. We had sausage in casings, so we removed the meat so that we could just have sausage. Cover and let sit. When the chicken and sausage is cooked, add in your chopped green pepper. Cover and let cook for a couple minutes.

Step 4: Add Rice

The rice is the underrated component that brings it all together. It turns a soupy consistency into more of a stew, and it carries all the flavor. Toss in two cups and the necessary chicken stock. You can use water and be fine, but using stock adds a little more flavor. Bring to a boil. Once you start seeing those bubbles, reduce your heat and let cook over low heat until rice is cooked and liquid is mostly absorbed.

After a little patience and a little time with a covered pot, you’ll have completed jambalaya. Enjoy.

Editor’s Note: This post includes links to products on Amazon. If you purchase a product from one of these links, we may make a commission.

1) This is a knife we really like. This is a knife sharpener we really like.
2) A good garlic press is an underrated kitchen tool.
3) Fresh ground pepper is a good way to go.

Thanks for reading, and be sure to try our other Gameday Goods recipes. Skol.