Uncle Randeaux’s Jambalaya (Pure Cajun)
  • 1 large onion
  • 3-4 cloves of garlic (To taste)
  • 1 large green bell pepper
  • 3-4 Scallions (onions)
  • 1 bunch of fancy parsley-usually bundled at the store
  • (dried is okay if that is all you have. fresh is always better.
  • 1/4 tsp. Cayenne Pepper
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • 2 cup of rice
  • 4 cups of water
  • 2 chicken breast (boneless or bone-in)
  • 2 chicken thighs (boneless or bone-in)
  • 1 lb. of sausage (use good quality meat- andouille is recommended if you can get good quality ingredients
  • 1/4 lb. Smoked ham (diced)
  • You must follow in this order if you want it to turn out nice and brown and with a good favor:
  • Brown the meat first with no spices or ingredients--preferably in a large cast iron pot--Do not use a non-stick pot! The meat and rice will not brown properly.
  • Cook until the meat is brown-the pot should be getting a bit sticky with meat (see video)
  • Take the browned meat out of the put and put in a dish to the side.
  • Add chopped onion, garlic, scallions, and bell pepper to the pot. You may need to add oil if the meat did not produce enough grease. Corn, vegetable, or olive oil is fine.
  • Cook until it is all wilted and nice and brown.
  • To taste, add cayenne, salt and black pepper while this is cooking. (the recommended amounts should be safe,)
  • WARNING!!! Cajun food is good seasoning, not hot. You may feel a little heat, but it should not burn.
  • Add the meat. Finish cooking the meat.
  • Add the rice and water. You must have twice the water to the rice. Careful.
  • The rice gets bigger as it cooks. Adjust amount of rice to pot size.
  • Cook until the water is level with the rice. Cover and turn off heat.
  • The Jambalaya should be finished in about 15-20 minutes.
  • Sit down and eat. It’s good!