Jambalaya is a traditional Southern Louisiana dish, which is normally made with long grain white rice. The first time someone handed me black rice, the package read “Forbidden Rice.” That always intrigued me. Once I tried HINODE Black Rice, I knew I had to come up with a jambalaya recipe made from these delicious flavorful little grains of goodness.

I like to use smoked duck beast in this recipe but I know it may be hard to find. It can be purchased online and at specialty meat stores. We have substituted smoked chicken breast, which works just as well but naturally, the flavor is different. That is what is so great about cooking. You can try different things until you create something that has your own signature on it. Experiment with your favorite meats or seafood and discover why HINODE Black Rice is so amazing. 

Ingredients:

• 2 cups of Yellow Onions (chopped)
• ¾ cup of Celery (chopped)
• ¾ cup of Yellow Pepper (chopped)
• ¾ cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• ¼ cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• ¼ cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• ½ teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• ½ pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 ½ cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

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Directions:

Put the rice in a pot and follow the directions on the bag with one exception. Do not use water. Use chicken stock (low sodium or unsalted). Put aside for now. Heat a large black iron or ceramic pot. Use something that conducts heat really well. Do not use aluminum. Put the bacon and duck fat skin (it will easily peel from the breast meat) into the pot. Turn to low/medium heat. Stir frequently so it does not stick. Render down for about 15 minutes then discard the duck skin. Add in yellow onions. Stir frequently.

 

 

 

You want to carmelize the onions slowly. It should take about 20 minutes. Now add 1/4 cup chicken stock. Scrape the bottom and mix in. Cook until liquid is almost all evaporated. This should take about 5 minutes. Now add the cut up duck and andouille. Stir frequently. Cook on low for 20 minutes. Add the bell peppers, celery, garlic, parsley and green onion bottoms. Cook for 10 minutes.

 

 

 

Add Flashover Creole Seasoning, pepper, paprika and bay leaf. Mix well. Cook for 2 minutes. Add crushed tomatoes. Mix well and cook for another 5 minutes. Once again, stir frequently. Add the cooked rice and green onion tops. Stir in to coat all of it well. Check for salt to your liking. Cover and let sit for 10 minutes. Try to time it so that the rice is ready when the other ingredients are ready. It will coat better and not be sticky. Serve with crusty French Bread and Butter. Enjoy!

Serves: 8 (or 4 Firemen)

(NOTE: Do not try to cook the jambalaya in the traditional manner of cooking the rice in the same pot as all of the other ingredients. The rice will not cook all the way through. Trying to rescue it will cause the jambalaya to become mushy.)