How to Make Authentic Southern Jambalaya

There is just something about southern food--it is comforting, satisfying and the taste just can't be beat. Jambalaya, a southern favorite, is enjoyed by folks from all over the world. This is but one recipe for jambalaya, for as recipes are passed from one generation to the next through families or from friend to friend, each person adds his own special touch. You will likely find many variations of jambalaya, each one as "authentic" as the next. However, this is a generations-old recipe, with a few new touches. It is quick and easy to make and you can temper the spices to your own taste. So take this delicious dish that comes from deep in the heart of Cajun country and make it your own. Cest si bon, cher!

Things You'll Need

• 3 lbs. fryer or 6-8 chicken breasts (cut up)
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tbsp. coarse ground black pepper (may adjust to taste)
• 1 tbsp. cayenne pepper (may adjust to taste)
• 2 tsp. paprika
• 1 tsp. salt
• Large pot (at least 5 quarts)
• Long wooden spoon
• 2 tbsp. margarine
• 2 bulbs of garlic, minced
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 1 bunch green onions, chopped
• 2 onions, chopped
• 1 lb. Andouille sausage (or smoked sausage)
• 3 cups rice
• 1 tbsp. Worcestershire sauce
• 4 cups water
• 2 cups chicken stock

Instructions

Making Jambalaya

1. Step 1: Season chicken generously with garlic powder, onion powder, pepper, paprika and salt (these are Cajun seasonings).

2. Step 2: Add margarine to a large pot. Add the chicken and the garlic, celery, bell pepper, green onions and onion and brown the chicken with the vegetables on medium heat for about 10 minutes or until the onion is cooked.

3. Step 3: Add sausage, rice and Worcestershire sauce. Continue cooking on medium heat for about 10 minutes, stirring constantly.

4. Step 4: Add water and chicken stock.

5. Step 5: Cover and simmer about 30 minutes or until rice is fully cooked.

Tips & Warnings

• The jambalaya should not be soupy, but slightly sticky. This is a one-dish meal.

• Be careful with the pepper. Cayenne is particularly hot. You may want to add the pepper a little at a time to better control the heat.

• Watch the rice while cooking it, do not overcook or scorch.