I’m currently sitting at work waiting for the autoclave to finish it’s cycle, so I figured I’d write another blog post. This is a recipe that I found and modified for my purposes. I’m trying to remember how I cooked it, but if I don’t remember then OH WELL. The times might also be off, so I’ll just include little notes and stuff. Also, I’m not sure if I posted this before, so… I guess this is a re-post if I did? Either way. Yeah.
Oh and one more note. Stir your food as your cook it to make sure it cooks evenly. I think it works. Not sure, but logically it makes sense.
1 chicken breast
1/2 of a sausage
2-3 celery stalks
1 green pepper
1/2 onion
1 can of tomatoes and okra (or just tomatoes if you’re iffy on okra)
chicken broth or chicken stock
2 cups of uncooked white rice
Vegetable oil
Chili powder
Salt and pepper
Assorted other spices (it really doesn’t matter all that much…)
Preparation
Cut the chicken breast into bite size chunks, slice the sausage however thick you want it going into your mouth, and cut up your veggies however big you want them
Cook Time!
1) Pour enough vegetable oil into a big pot to the coat the bottom, and then some. Set the temperature to medium high.
2) When the oil is hot enough, put in your chicken and cook for 2-3 minutes. Make sure to move them every now and then. I actually cooked my chicken too long and it came out a little tough in the end, which was disappointing… but oh well! Don’t worry about not cooking them thoroughly, I THINK that it’ll be on the stove for long enough to cook them completely anyway. Don’t sue me if you get salmonella or something though. 
3) Put in your sausage and the veggies, stir around a little bit to coat it, allow to cook for 1 minute.
4) Lower the temperature to low and pour in 2 cups of uncooked white rice. Coat the rice with oil. Add your long-release spices now. If you have no idea what that is, then whatevs, just through in all your spices now. Stir it around to coat everything.
5) Pour in about 3 cups of chicken broth to cover EVERYTHING. Don’t worry about floating veggies or meat or whatever. You want to cook the rice in this stuff. If you think you have enough, you probably don’t. Add a little more. It’ll be fine. Probably. At this stage, you want your rice to cook completely. You don’t want to have bits of crunchy, uncooked rice in your jambalaya. Reduce to the lowest you can get to without simmering it. Either way, cover it and cook for about 15-20 minutes, or until most of the liquid has been absorbed by the rice.
6) Add the canned tomatoes (and okra). Cook for another 10 minutes.
7) Once all the liquid has been absorbed, turn off the heat. Stir in salt and hot sauce. Add pasta sauce if you want more liquid.
