This is a real south Louisiana jambalaya recipe. This is what is usually refered to as a cajun jambalaya. Many people outside of the area are familiar with the creole jambalaya which has tomatoes, however, in the heart of cajun country tomatoes are not used.

RECIPE:

2 cups long grain rice
4 cups water
2 large or 3 small onions chopped
1 lb of pork or chicken cut into small cubes
1 lb of pork sausage cut into 1/2 to 3/4 inch pieces
1 1/4 tsp salt
1/2 tsp bl pepper
1 tsp minced garlic or 1 1/2 garlic powder
1 1/2 tsp hot sauce
1/4 tsp cayenne pepper
3 tsp oil

Heat pot for several minutes on med-high setting

Add oil and then pork or chicken and stir

Add hot sauce and stir again

When meat is about halfway cooked, add in sausage. Let sausage sit on top of meat until it's ready to to be stirred

Stir every couple minutes until liquid has evaporated, then stir frequently to keep meat from burning

You want a layer of "gratin" (crust) on the bottom of the pot. This is where the meat has began sticking to the pot, but is not really burned.

When meat is done, remove from pot and lower heat to med-low and add onions

Stir onions to break them up

Usually no additional water is needed when onions are cooking, however if you are worried they may burn, you can add a little water and/or lower heat a little

Check onions every 6-8 minutes, cooking for a total of about 20 minutes until they are soft and carmelized

Increase heat to medium and watch onions, stirring every minute or two until a crust is formed on bottom of pot being careful not to burn the them

When onions are ready, add meat back into pot and stir

Increase temp. to high and add water and seasonings

Stir everything together while scraping the bottom of the pot to remove the crust

Boil water for a minute or two and add in rice and stir

Return to a boil, lower heat to low and cover, cooking for 15 minutes

Remove cover and lift rice (don't stir) to allow water to drain to bottom of pot

Recover and cook another 15 minutes

Turn off heat and set lid on pot leaving a couple inches open for steam to escape for about 15 minutes

NOTE: The water ratio is very important for the jambalya to have to right texture and consistency. If the jambalaya is too wet, just add some additional cooking time and increase the heat just a little.


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