Within five minutes of meeting our friend, Corey, he has probably 1) made you laugh your ass off and 2) told you no fewer than 18 facts about the city of New Orleans.
Having been born and raised in the
great state of Louisiana swamp, he is well-versed with the rich flavors of the bayou. He has literally talked about this dish since we started this blog. Now, no one is accusing Corey of tooting his own horn, but the queen does love jazz.
Lucky for us, he finally shut up about how delicious it was just long enough to prove it. This dish is truly delicious and has earned him his first recipe on queer in the kitchen. In fact, it was so good, expect to see more recipes in the future.
corey’s bayou brown jambalaya
- 3 medium white onions, finely minced
- 1 large green bell pepper, finely minced
- 2 pounds sausage (preferably Cajun seasoned, NOT Italian)
- 1 clove of garlic, minced
- 1 – 8-ounce can Rotel tomato sauce, mild
- 8 ounces Baby Bella mushrooms, finely minced
- 2 teaspoons Tony Chachere’s seasoning (or other Cajun seasoning)
- 1 teaspoon soy sauce
- 1/4 teaspoons cayenne pepper
- 2 cups rice
- 2 3/4 tablespoons Kitchen Bouquet
- 2 pounds boneless, skinless chicken breast, cubed
- 3 1/2 cups beef stock
- 1/3 bottle dark beer
- 1/2 teaspoon onion powder
- French bread, sliced (for serving)
In a large skillet over medium heat, cook chicken with 1 teaspoon Tony Chachere’s and soy sauce. Drain fat and set aside.
Meanwhile, preferably in a food processor, pulse onions and bell peppers to a very, very fine mince. You can use a knife, but it takes longer and the crying will just ruin your mascara. In a very large, heavy-bottomed pot or Dutch oven, over medium-low heat, cook down onions and bell peppers until tender, about 20 minutes, stirring frequently.
When the onions start sticking to the bottom of the pot, add the beer, garlic, onion powder, chicken, sausage, Rotel, and mushrooms. Increase heat to medium-high and cook for 10 minutes, stirring often.
Add 1 teaspoon Tony Chachere’s, cayenne pepper, Kitchen Bouquet and rice. Bring the mixture to a boil. Reduce heat and simmer for 3 minutes.
Cover, reduce heat to low and let set until the rice is tender and fluffy, about 20-25 minutes.
Serve with sliced French bread.