Jambalaya

 I'm always afraid to post recipes that are beloved regional or cultural favorites, since I don't necessarily have all the cultural history or culinary bonafides to qualify me as an authority on anything. I might be missing a key ingredient, preparation step, or other detail that can really make or break the recipe. All that being said, I've had some jambalaya that I liked as well as jambalaya that I didn't like, and this recipe here is the best I've ever had. Now I've never been to New Orleans or had jambalaya cooked by a real pro, but based on my very limited experience, this is worth sharing.

Ingredients

• 2 lbs smoked sausage such as Andouille, diced (I've also used Linguica)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 Tablespoons minced garlic (4 cloves, give or take)
• 1 Jalapeno, chopped (you may take out the seeds and ribs if you like it mild)
• 2 cups long grain rice
• 2 cans chicken broth
• 2 dashes Worcestershire sauce
• 2 dashes Sherry vinegar
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground coriander seed
• 1 teaspoon paprika
• 1 teaspoon dried marjoram or thyme leaves
• 2 tablespoons dried parsley
• 1 bay leaf
• 1/2 teaspoon red pepper flakes (or Cayenne pepper if you like it hotter)

Instructions

Preheat oven to 350 degrees F.

In a large dutch oven, sweat the onion, bell pepper, and jalapeno in 2 tablespoons oil or butter with half the salt over medium-low heat. Once veggies are softened, add the sausage and cook until it starts to brown. Add the rice and cook over medium heat until the starts to get brown and smells toasty. Add the garlic, spices, and herbs except the bay leaf. Cook for 1 minute to bloom the spices. Add the chicken broth and bay leaf and deglaze the pan with a wooden spoon. Bring to a simmer and taste the broth for seasoning. Add remaining salt and any other additional seasonings to taste. Turn off the heat and add Worcestershire sauce and sherry vinegar. Stir to combine all ingredients. Wet a tea towel over the sink, wring it out well and cover the dutch oven with the towel, then it's lid. Pull the corners of the towel up onto the lid and bake for 30 minutes. Remove from oven and let rest off heat for 15 minutes. Fluff with a fork and serve.