Breakfast for Supper Jambalaya

By • March 3, 2013 • 14 Comments



Author Notes: Who doesn't like an occasional breakfast at supper time? Rather than straight breakfast food, I decided to breakfastify Cajun-style jambalaya. Rather than using chicken or shrimp or alligator, I used bacon and eggs – classic breakfast staples. Everything is cooked in the same Dutch oven, though in several stages, so the flavors build throughout the creation of the dish. (Plus you only have one pot to scrub later!) The bacon is cooked first, then set aside to remain crispy. The eggs are cooked next, allowing them to absorb tiny residual bits of bacon, then set aside to remain fluffy. The veggies sweat in the pan next, allowing them (with a splash of water if needed) to deglaze any egg and bacon fond from the bottom of the pan. The rice and broth are cooked alongside the sausage and veggies. The bacon and eggs are folded in at the end. The final dish is hearty one-pot meal, with loads of flavor in every bite. Laissez le bon temps rouler!hardlikearmour

Serves 8 (6 if you're really hungry)

  • 2 stalks celery
  • 1 large red bell pepper
  • 1 large onion
  • 3 medium garlic cloves
  • 12 oz smoked bacon
  • 8 large eggs
  • 3 teaspoons Cajun seasoning, divided
  • 12 oz andouille sausage
  • 1 can low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • water
  • 2 cups long grain rice
  • 1/3 cup minced parsley
  • Louisiana hot sauce (to pass at the table)
  1. Finely dice the celery, bell pepper, onion, and garlic. (Finer dice = more surface area = more flavor.) You can do so by hand or by pulsing in a food processor. If you go the food processor route, cut the veggies into 1 ½ inch chunks first, make sure to scrape the sides of the bowl every couple of pulses, and do not make a veggie purée. Set aside.
  2. Cut bacon crosswise into quarter to third inch slices. Place in large Dutch oven, then heat over medium stirring occasionally until bacon bits are crisp.
  3. While the bacon is cooking combine the eggs and 1 teaspoon of the cajun seasoning in a medium bowl, and beat lightly. Set aside. Slice the andouille sausage into ¼-inch thick slices crosswise or on the bias. Set aside. Pour the chicken broth into a quart glass measure. Add the Worcestershire sauce and enough water to bring the total volume to 3 cups. Set aside.
  4. Use slotted spoon to fish out the bacon, and transfer to a paper towel lined plate. Set aside. Pour most of the fat into a heat-proof container, leaving about 2 to 3 tablespoons in the Dutch oven. Reduce the heat to low, then add the eggs. Cook, scraping the bottom frequently as for scrambled eggs. Once the eggs are cooked but still moist, transfer the eggs to a plate and set aside.
  5. Add 2 tablespoons bacon fat to the pan, then the sausage and diced vegetables. Increase the heat to medium-high. Stir frequently, scraping any browned bits from the bottom of the pan. Add 2 to 3 tablespoons of water if needed to facilitate getting the bottom “clean”. Once the vegetables have softened add the rice and remaining Cajun seasoning. Stir until the rice is coated with oil. Add the broth mixture, and bring to a boil. Cover and reduce heat to low. Simmer until the rice has fully cooked about 17 to 20 minutes, stirring once midway.
  6. While the rice is cooking, mince the parsley. Once the rice is done, remove the pot from the heat. Fold in the bacon, eggs, and parsley. Cover and let sit for a couple of minutes so everything is heated through. Serve, accompanied by Louisiana hot sauce.
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over 1 year ago EmilyC

I've been meaning to comment on this all week -- it looks so yummy and filling and just perfect for feeding a crowd in grand style. Love this idea for brunch, or even for dinner!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, EmC! We mostly ate it for dinner, and I was sorry to see the end of the leftovers.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Delicious, great idea!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks! It's simple, tasty, and makes a good lunch or supper, too!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Double YUM! I love anything Cajun or Creole. I often eat rice and eggs for breakfast but this takes my simple dish up quite a few notches. Oh my, this sounds heavenly!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

It's definitely a yummy version of rice & eggs!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

YUM!!!!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks!

Dsc_0048b

over 1 year ago healthierkitchen

like Cajun fried rice - Great!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yep!

036

over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

DEEEEElish! Love! I will make this next time we do a cajun brunch!!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I think you'll like it!

Dscn3274

over 1 year ago inpatskitchen

I just love this!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you!