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M A Y O R ‘S
ALMOST WORLD FAMOUS
JAMBALAYA
Recipe
By:
Mayor John A. Berthelot
Two-Time Rotary Club of Gonzales Champion
Combination Jambalaya
(10) Quart Black Pot)
3 lbs. Cubed Pork(1/2 inch cubes)
4 Celery Stalks – Chopped fine
3 lbs. Smoked Sausage
1/2 Bell Pepper – Chopped fine
3 lbs. Boneless Chicken
5 Teaspoons Black Pepper
½ cup of cooking oil
3 Teaspoons Louisiana Hot Sauce
2 Teaspoons Granulated Garlic
Salt to Taste –make sure it tastes salty
1 Bunch of Green Onions ( chop and separate green tops from white bottoms)
3 lbs of long grain rice
12 Cups of Water
3 lbs of Large Onions (chopped fine)I marinate my pork with salt, pepper, and garlic, and Lea and Perrins the morning I cook – This step is not necessary, but I like to do it.
I marinate the chicken with LA Hot Sauce, salt, pepper & garlic.
Fry cut up sausage in cooking oil until brown.
Remove sausage.
Fry pork and when pork begins to brown add chicken and cook to golden brown.
Remove meat and add onions (NOT green onions)
Cook until dark brown and add all meat.
Add ½ cup of water and bell peppers, celery, and green onion bottoms only.
Saute for 10-12 minutes or until caramelized.
Add 12 cups of water and all seasoning. Remember: make it salty because the rice will absorb the salt.
Add additional seasoning if you think it needs it – I usually do.
Bring to a bubbling boil – cut off- YES cut off fire and let it sit for
20-30 minutes. All excess oil will come to the top – skim off excess oil.
Turn fire back on and bring to a boil again.
Add rice and stir until mixture becomes thick making sure you have liquid remaining. Cover with a tight lid and let cook on a, low, low
fire for 7 minutes. Uncover and use the back of spoon all around pot to bleed liquid down. Cover again-cook another 7 minutes.
Turn over rice and add green onion tops – Don’t stir again. Cover and do this again in 7 minutes.
When all liquid is gone turn as in fold your complete pot of jambalaya.
Cover -7 more minutes- Should be cooked –I hope.
Feeds 20 hungry people.
Chicken Jambalaya
1 4 to 5 lb. hen cut into serving pieces
Fry chicken in cooking oil until dark brown. Remove cooking oil leaving just enough to cover the bottom of pot. Add onions and cook with chicken until onions are dark brown. Add about 1/2 cup of water and then add bell peppers and green onions. Let simmer for about 10 minutes. Add about 5 cups of water and remaining seasoning. Then bring water to a rolling boil. Add rice and stir. Let rice and water boil until water thickens and turn rice over once. Do not stir as this will break up the rice. Cover with tight fitting lid and let simmer on a low fire for about 10 more minutes. Turn (as in fold) one more time and let set for about 10 more minutes and then your jambalaya is ready to eat.