Vieux Carre is the endearing term New Orleans natives--known as Cajuns--call their "French Quarter." This is a recipe for genuine Cajun Jambalaya, "French Quarter" style
2 Tbs. corn oil
2 Tbs. flour
6-8 cups boned chicken meat, cut bite-size
5 cups Andouille sausage, or any pork sausage
4 cups shrimp, peeled
¼ lb. butter
6 cups onion, chopped
3 cups bell pepper, chopped
3 stalks celery, chopped
3 Tbs. garlic, chopped
¼ cup parsley, chopped
3 Tbs. whole basil
½ jalapeno pepper, seeded and chopped
¼ cup Cajun seasoning
10 ½ cups chicken stock
3 cups canned crushed tomatoes
½ small can tomato paste
1 small piece salt pork, chopped
pinch of ground red pepper
1¼ cups uncooked wild rice
3 ¾ cups uncooked white rice
1 green onion, chopped
No nutrition information available
1. In a 4-quart saucepan, heat oil and add flour. Whisk until dark brown. Add chicken stock and whisk until totally blended. Add cubed chicken. Cook about 15-20 minutes and bring to a rolling boil.
2. Meanwhile chop and mince vegetables. In a 12-quart saucepan heat butter on high until totally melted and bubbling. Add onion, bell pepper, celery, garlic, jalapeno pepper, parsley, basil and Cajun seasoning. Stir well. Saute on high until onions begin to wilt. Add salt pork. Saute another 5 minutes. Add crushed tomatoes and stir well. Bring back to a bubble and add tomato paste. Taste. Mixture should be slightly too salty. Add pork sausage and shrimp, stir well. Cook for 10 more minutes, stirring occasionally.
3. Add cooked chicken and chicken stock mixture. Stir in well. Bring back to a boil and add uncooked wild rice. Stir well.
4. Bring back to a rolling boil, stir well, cover, simmer on low heat for 15 minutes. Stir and add white rice. Cover for 5 minutes. Repeat until rice is 95% cooked, about 20-25 minutes. Cover, remove from heat and let stand at least 10 minutes. Add chopped green onion. Stir well and serve.