Justin Wilson Jambalaya Recipe
If you want a taste of Louisiana, the Justin Wilson Jambalaya Recipe is the gold standard. This Justin Wilson Jambalaya Recipe brings the Bayou right to your kitchen table.
Ingredients
- 2 lbs Chicken thighs cut into bite-sized pieces.
- 1 lb Smoked andouille sausage sliced into rounds.
- 3 cups Long-grain white rice.
- 6 cups Chicken stock or water.
- 2 large Onions chopped finely.
- 1 Green bell pepper chopped.
- 3 stalks Celery chopped.
- 4 cloves Garlic minced.
- 1/4 cup Fresh parsley chopped.
- 2 tablespoons Vegetable oil.
- 1 teaspoon Cayenne pepper adjust for heat.
- Salt and black pepper to taste.
- 1 tablespoon Worcestershire sauce.
- A dash of Louisiana hot sauce.
Instructions
Brown the Meats
- Heat the vegetable oil in your large pot over medium-high heat. Add the chicken pieces and sliced sausage. Cook them until they are nice and brown on all sides. This browning creates a deep flavor for the whole dish.
Sauté the Holy Trinity
- Remove the meat from the pot but leave the juices behind. Toss in your onions, celery, and bell peppers. Cook them until the onions become soft and clear. This smells amazing and builds the foundation of the dish.
Add Garlic and Seasoning
- Stir in the minced garlic and cook for just one minute. Add your salt, black pepper, cayenne, and Worcestershire sauce now. Be careful not to burn the garlic. It should just smell fragrant and delicious.
Return Meat and Add Liquid
- Put the browned chicken and sausage back into the pot with the vegetables. Pour in the chicken stock or water. Bring the mixture to a rolling boil. Stir everything together so the flavors start to marry.
Stir in the Rice
- Add the three cups of long-grain white rice to the boiling pot. Give it one good stir to make sure it is submerged. Do not stir it too much after this. You want the rice to cook evenly.
Simmer and Steam
- Turn the heat down to low and put a tight lid on the pot. Let it simmer for about 25 to 30 minutes. Do not peek! The steam is what makes the rice fluffy and perfect.
The Final Fluff
- Once the time is up, turn off the heat. Remove the lid and toss in the fresh parsley. Use a fork to gently fluff the rice. Let it sit for five minutes before serving to your guests.
Notes
- Use a Cast Iron Pot: Justin Wilson loved cast iron because it holds heat perfectly for rice.
- Don't Peek: Opening the lid lets the steam out and can lead to crunchy rice.
- Seafood Twist: You can add shrimp during the last 5 minutes of cooking for a seafood version.
- Watch the Salt: Smoked sausage is salty, so taste the liquid before adding extra salt.
- The Crust: Some people love the "socarrat" or crispy rice at the bottom of the pot.