I live in Wisconsin, home of the world famous Green Bay Packers and the place others come to learn how to tailgate. Around here autumn is known as tailgating season and not just at legendary Lambeau Field. They’re tailgating at Miller Park in Milwaukee, at Camp Randall in Madison, heck, my neighbors tailgate at the local park prior to their grandson’s Little League games.
And while it may be hard to believe, residents here cook up more than just brats and cheese curds on game day. Despite its southern roots, Wisconsinites love whipping up a piping hot batch of jambalaya. The staple in Cajun cooking combines tomatoes, onions, green peppers, celery, rice and almost any kind of meat (andouille sausage is very popular), poultry or shellfish, though its exact contents vary from cook to cook.
The following Jambalaya recipe includes some of the most popular ingredients including ham, sausage, and chicken, but you can add just about any type of meat or vegetable you desire.
JAMBALAYA
Ingredients:
2 tablespoons vegetable oil
1 chicken (3 to 4 lbs.), cut up, rinsed, and thoroughly dried
4 cups chopped onion
3/4 cup chopped green pepper
3/4 cup thinly sliced scallion tops
1 tablespoon finely minced garlic
3 tablespoons finely minced fresh parsley
1/2 cup finely chopped baked ham
1 lb. pork, cut into 1/2 inch cubes
6 Creole (or Polish) smoked sausages, sliced 1/2 inch thick
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon chili powder
2 whole bay leaves, crushed
1/4 teaspoon dried thyme
1/8 teaspoon cloves
1/4 teaspoon dried basil
1/8 teaspoon mace
1 1/2 cup long grain white rice
3 cups water
Directions:
In a heavy 7 to 8 quart pot, heat the oil over high heat.
Brown the chicken in the hot oil, turning the pieces frequently to ensure even browning. As the pieces brown (the smaller parts will do so more quickly), remove them to a large platter. When all the chicken is browned and removed, add the vegetables, parsley, ham, and pork to the pot.
Reduce heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice, and water. Mix gently.
Return heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, stir occasionally.
Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.
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