Jambalaya with Captain Mike’s Seasoning

There are many possible variations on Jambalaya. This is one of the ways I cook it.

Ingredients

• 1 small yellow onion
• 1 green pepper
• ½ bunch of celery
• 1 bunch of green onions
• 2 cloves of garlic
• 2 tbs vegetable oil
• 1 large andouille link *
• 1 lb boneless chicken thighs *
• 1 large boneless pork chop*
• 2 large tomatoes or 1 pt grape tomatoes or 1 can petite diced tomatoes with juice
• 1 bay leaf (optional – remove before adding rice)
• 1 ½ cups rice (cooked separately in rice cooker while vegetables are cooking)
• 2 tsp (minimum) Captain Mike’s Seasoning
• About 1 tsp. each of Louisiana Red Hot Sauce + Pickapeppa Sauce (to taste)

Procedure

• Dice all vegetables, keep each type separated
• Add onions to heavy pot with vegetable oil on low heat
• Crush garlic and chop finely
• Add garlic to pot and stir occasionally until onions go clear (be patient)
• Add celery and peppers, stir, turn heat to medium-low, cook until soft
• Add tomatoes and bay leaf (optional), stir
• While that is cooking, slice andouille thinly and halve slices, set aside
• Wash and dice chicken thighs, sprinkle with 1 tsp Captain Mike’s, toss, set aside
• Dice pork chop, sprinkle with Captain Mike’s, toss, set aside
• Add green onions to pot, stir
• When green onions start to wilt, move vegetables to sides of pot, turn up to medium heat, and add some andouille flat on metal bottom. Let brown, turn over.
• Recombine vegetables and sausage, stir, push everything against sides of pot, and add more andouille, repeat until all is incorporated
• Repeat with chicken and pork chop until all meats are fully cooked and vegetables are soft
• Add about 1 tsp each of Louisiana Red Hot and Pickapeppa and another tsp of Capt. Mike’s, reduce heat to low and add 1 ½ cups of water, stir, let simmer
• Stir, taste, and add more Captain Mike’s Seasoning to taste, remembering that once you put in the rice, the flavor will be diluted, so it should taste too strong
• Fold in cooked rice, stir, cover and take off heat
• Let sit at least 20 minutes before serving

*Best with a smoked meat product, but other meats can vary. Variations include chicken, pork chops, alligator, and shrimp. Layering vegetables and meats in the cooking process provides a better flavor. If using shrimp, add right before combining with the rice and don’t over cook the shrimp.

As with most South Louisiana dishes, everyone has their own favorite ratio of vegetables and meat variations as well as the amount of tomato in the dish. My daughter and I don’t like a lot of tomato sauce, but my husband does. Experiment to find your own preferred combinations.