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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mobar's jambalaya. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

See recipes for Cajun jambalaya sausage /chicken too. EXECUTIVE CHEF AND CHIEF EXECUTIVE OFFICER LINK RESTAURANT GROUP: HERBSAINT, COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL, GIANNA AND LA BOULANGERIE. Among myriad specialties, New Orleans' Creole signature dish is gumbo, made with shrimp, crabs, crawdads, or a mix of meat and sausage (often Cajun Andouille), where stock is thickened with Native American file spice, okra and tomato. Jambalaya, a spicy mix of seafood, sausage, spice and rice, is New Orleans' version of Spain's paella.

Mobar's Jambalaya is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mobar's Jambalaya is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mobar's jambalaya using 16 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to make Mobar's Jambalaya:

1. Take Meat
2. Prepare 1 lb Bacon Chunks
3. Prepare 1 lb Cajun Sausage
4. Take 1 each Whole Chicken
5. Get Other Ingredients
6. Take 1 cup diced green pepper
7. Take 1 cup diced onion
8. Take 1 cup diced celery
9. Take 6 each diced fresh cayenne peppers
10. Prepare 4 each diced fresh jalapeno peppers
11. Get 1 tsp applewood smoked sea salt
12. Get 1 tsp black pepper
13. Get 1 1/2 tsp cumin
14. Get 3 clove minced garlic
15. Make ready 4 each chicken bouillon cubes
16. Get 4 cup short grain rice

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Steps to make Mobar's Jambalaya:

1. Quarter chicken and boil with skin on in about 10 cups water.
2. Add bouillon to chicken boil water.
3. Boil chicken until it can be easily deboned, but not too over cooked since it will get a final cooking later. If chicken is over boiled it will become mushy after final cooking.
4. Remove chicken from boil water to cool and save the stock for later use.
5. Pour stock into a container and put in refrigerator to cool. You want the fat to separate so it can be easily spooned off.
6. Use cooling time to prep vegetables.
7. Cut up the bacon into one inch chunks.
8. Slice the pork sausage into ¼ inch slices.
9. Using the same pot that was used to boil the chicken, cook the bacon down until crispy.
10. NOTE: Do not burn the bacon fat during this process since it will be used throughout the remaining steps.
11. Remove bacon to drain.
12. Cook the pork sausage in the bacon fat until most of the fat is rendered out of the pork sausage. Again do not allow the meat fat to burn.
13. Remove the pork sausage to drain separate from the bacon.
14. If the meat has been cooked without burning the meat fat there will be a brown residue of meat juices on the bottom of your pot. Without removing the residue, remove all but about 2-3 tablespoons of the meat fat from the pot. This can easily be done using a couple of paper towels and a pair of tongs. Be careful the meat fat is hot!
15. Add the chopped vegetables to the meat fat and cook until al-dente. Stir the vegetables constantly using the moisture from the vegetables to remove the brown residue. If there isn’t enough moisture, add a small amount of water.
16. Just a couple of minutes before the vegetables are cooked al-dente, add the minced garlic. Adding the garlic too soon may cause it to become bitter.
17. When the meat fat has been rendered properly the brown residue will have coated the vegetables.
18. Remove pot from heat.
19. Remove and discard the chicken skin.
20. Debone the chicken and pull meat into bite size chunks. Don’t make the chunks too small or they will fall apart in the final cooking.
21. Separate the fat from the chicken stock. Get as much as possible to avoid a greasy final product.
22. Heat the pot back to medium and add the chicken stirring it in with the vegetables.
23. Add the spices and continue stirring until the spices are mixed.
24. Add the pork sausage and stir until everything is mixed well.
25. Stir in 8 cups of the chicken stock.
26. Increase heat and bring to a boil.
27. When pot is at full boil, stir in the 4 cups of rice and the cooked bacon.
28. Bring back to a boil and then reduce heat to low and add pot cover.
29. Cook on low for 10 minutes then turn off the burner. Do not lift lid.
30. Check rice for doneness at the 20 minute mark. It should be done. If not put lid back on and give it a few more minutes.
31. When done be sure to use a large spoon and carefully turn the Jambalaya from bottom of pot to top to end the cooking process. You can also transfer the Jambalaya to another container. If you do not do this step the bottom will continue to cook and will cause the rice to become mushy.

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