Harvard Common Press

HCP Dishes!

Recipe of the Day:

Big Feed Jambalaya for Super Bowl Sunday

Saturday February 6, 2010

Here’s a jamabalaya recipe for all those New Orleans Saints fans who will get together today to cheer on their team at the Super Bowl. Actually, it’s delicious even if you’re rooting for Indianapolis! Sorry, but only one of these cities has an iconic food culture…

The recipe is excerpted from Debbie Moose’s book Fan Fare. This slightly spicy stew will serve 12 hungry fans, and won’t keep you busy in the kitchen all day… so you can enjoy the game along with all your friends. A hint for making this even faster: look for cooked chicken breast at your supermarket deli or prepared-foods counter. You can shred the chicken and chop the sausage and vegetables the night before, but the jambalaya is best made and served the same day.

Big Feed Jambalaya

This is my version of a classic recipe that I learned from Joe Cahn, who now travels the country as the “Commissioner of Tailgating.” Do not lift the lid while the rice is cooking or it will dry out.

1/4 cup vegetable oil
2 1/2 to 3 pounds boneless chicken breast, cooked and shredded
1 1/2 pounds andouille sausage, diced
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tablespoon chopped garlic
5 cups chicken broth
2 heaping teaspoons salt
1/2 heaping teaspoon cayenne pepper, or to taste
1/2 teaspoon vinegar-based hot sauce (such as Tabasco, Crystal, or Vampfire), or more to taste
4 cups long-grain white rice (don’t use converted rice)

1. Heat the vegetable oil in a large, heavy pot over medium-high heat. Add the chicken and heat , stirring, until lightly browned, 2 to 3 minutes. Add the andouille and cook, stirring, until lightly browned, about 5 minutes. Remove the andouille and chicken from the pot and set aside.

2. Add the onions, celery, green pepper, and garlic to the pot. Cook, stirring, until tender but not limp or browned, 5 to 6 minutes. Add a little more oil if needed to prevent sticking.

3. Return the chicken and sausage to the pot. Add the chicken broth, salt, cayenne pepper, and hot sauce and bring to a boil. Add the rice, stir, and return to a boil.

4. When the mixture is boiling, cover, reduce the heat to low, and simmer for 10 minutes. Do not lift the lid during this time. At the end of 10 minutes, remove the lid and, using 2 large spoons, quickly turn the rice from top to bottom. Cover, turn off heat, and let sit for 20 more minutes. Do not lift the lid. At the end of 20 minutes, check to be sure all the liquid has been absorbed; if not, cover and let sit a few more minutes.

Serves 12