September 5, 2017
Garnet and Gold Grub Episode 1: Jambalaya

“This is my version of a Cajun Jambalaya, more rustic and darker in color.” – Travis Johnson, Executive Director – Seminole Dining 

Yields:  4-6 Portions


4 lbs. boneless chicken thigh 

2 Tbsp vegetable oil

1 Tbsp  unsalted butter

2 lbs smoked sausage or andouille (bias cut)

1 medium diced yellow onion

1 medium  diced green pepper

2 stalks diced celery

1 tsp minced garlic gloves

1 Tbsp. tomato paste

1 Tbsp. New Orleans Cajun spice**

1 ½ qt. chicken stock (water & chicken base or drippings from thigh meat)

1 bay leaf

1.5 lbs (dry) parboiled rice

Chef’s Tip:  Rice to Chicken Stock is a (1 cup rice to 1.5 cup chicken stock)


Heat a large Cast Iron or Large Dutch oven (5qt) over medium to high heat, then add vegetable oil.  Add the boneless chicken thighs and brown on both sides, removed from oil and place in a pan and cook in pre-heated oven, 350 degrees for about 10-12 minutes or until chicken reaches 165 degrees.  Pull chicken and set aside.  While the skillet is still hot, add bias cut smoked sausage/andouille, sear sausage until the sausage takes on color.  Remove sausage from skillet and set aside.  Add chicken stock to de-glaze the pan.  Cook until the stock has completely evaporated.  Layer in the yellow onions, diced green peppers and minced garlic.  Sauté using medium to high heat until peppers are tender and onions are translucent in color.  This should take about 5-7 minutes.    Add tomato paste.  Pincé the tomato paste (caramelize).  Cooking the tomato paste will reduce its acidity.  Adding the tomato paste will stop the cooking of the onions & peppers.  Return the chicken thighs and sausage to the skillet.  Add New Orleans Cajun Spice and continue to cook until spice is fully incorporated.  Add remainder of chicken stock and bring skillet to boil.  Add rice, butter & bay leaf; stir until the rice is fully mixed.  Bring skillet back to boil, turn burner to low, cover skillet and allow cooking for 30-40 minutes or until desired consistency.

New Orleans Cajun Spice
  • 1 cup cayenne pepper
  • 1 cup. red pepper
  • 2 cup. paprika
  • 2 cup. black pepper
  • 1 cup. cumin
  • 4 cup. chili powder
  • 2 cup. garlic powder
  • 1 cup. granulated onion
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