Breakfast Jambalaya
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Author Notes: When I hear “cheap feast” the first things that come to mind are brunch and cajun/creole food. Both tend to be inexpensive yet delicious. I decided to combine the two ideas into one dish, and breakfast jambalaya was born. This is a “brown” jambalaya in the cajun style, opposed to a “red” jambalaya in the creole style. 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 main course, with loads of flavor in every bite. A side of sautéed greens or seasonal fruit, and a brunch cocktail are all you need to turn this into a perfect feast to share with friends or family. 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Cheap Feast
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2 months 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!
2 months 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.
2 months ago lapadia
Delicious, great idea!
2 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks! It's simple, tasty, and makes a good lunch or supper, too!
3 months 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!!
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
It's definitely a yummy version of rice & eggs!
3 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
YUM!!!!!
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks!
3 months ago healthierkitchen
like Cajun fried rice - Great!
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Yep!
3 months ago aargersi
Abbie is a trusted source on General Cooking.
DEEEEElish! Love! I will make this next time we do a cajun brunch!!!
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I think you'll like it!
3 months ago inpatskitchen
I just love this!
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you!