Termite's Tugboat Jambalaya
A one-pot meal with a rice base and meats.
Servings 8
Ingredients
- 1 Lb Bacon
- 1 Lb smoked or Andouille sausage cut into rounds, half-rounds or quarters
- 1 Lb small shrimp peeled
- 4 pieces Chicken breasts cut into bite-sized
- 4 Cups rice
- 3 Medium onions chopped fine
- Water amount varies
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Kitchen Bouquet
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 tsp onion powder
- 3 tsp Tony Chachere's Cajun Seasoning
- 1 tsp salt if needed
- 1 t quarter cap liquid crab boil optional if you don't have it
- 1 Tbsp bunch fresh parsley chopped fine, or 1 dried parsley
Instructions
- Preheat oven to 350
- In large cast iron or Magnalite dutch oven with lid
- Fry bacon crispy and set aside on paper towel
- Into bacon drippings pour 1/2 cup water and deglaze the pot
- Add onions and saute` until clear
- Add sausage and lightly brown
- Add chicken and shrimp and simmer about 5 minutes
- Add a little water if all the water has cooked out at this point
- Fold paper towel over bacon, crumble bacon and add to pot
- Add all of the above seasonings, cover and simmer together about 10 minutes, stirring often
- Add 4 cups of rice and 6 cups of water if you have some liquid already in the pot or 7 cups if you don't.
- Stir thoroughly, taste the water for seasoning level. If too bland, add more seasonings to taste. You want the water a little over-seasoned for final flavor
- Bring to a boil and stir one last time
- Cover and put into 350 degree oven
- Bake covered for 30 minutes and DO NOT OPEN lid during the baking time.
- Check at end of baking time for water absorption. If too wet, bake another 5 minutes
- Remove from oven, set on top of stove, crack the lid and let sit for 5-10 minutes for final absorption.
- Gently stir with large spoon, mixing rice with meats before serving
- Serve with salad and French bread
Notes
This recipe is being added to our family repertoire of bayou recipes as a definite keeper! It is very filling and great on a cold day.