Bad Bart's Black Jambalaya

Recipe courtesy Crescent Pie and Sausage Company, New Orleans
Show: Heat Seekers Episode: New Orleans
TOTAL TIME: 1 hr 45 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 1/4 cup vegetable oil
  • 1 pound Louisiana smoked sausage, sliced into wedges
  • 3 ribs celery, diced small
  • 2 poblano peppers, diced small
  • 1 yellow onion, diced small
  • 1/2 pound braised pork
  • 1/2 pound boneless and skinless roasted chicken thigh meat
  • One 12-ounce can black-eyed peas
  • 4 1/4 cups stock (chicken, pork or beef)
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon cayenne pepper
  • 2 cups parboiled rice
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Directions

Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).

Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

Cook's Note: Your stock makes all the difference, but don't forget to pay close attention to the temperature once the rice is added as to prevent the dish from being burned.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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