Kevin Belton Hog Head Cheese Recipe

When it comes to Louisiana cooking, few names are as renowned as Kevin Belton. Belton has been sharing the joys of Louisiana cuisine for years and his latest show, “Kevin Belton’s Cookin’ Louisiana,” takes viewers on a tour of some of the state’s most mouth-watering dishes. In a recent episode, Belton visited his childhood home in Lafourche Parish and shared his family’s recipe for a classic Louisiana dish: Jambalaya.

Jambalaya Recipe

Ingredients

• 1 pound andouille sausage, sliced
• 1 pound chicken (breasts or thighs), cubed
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 3 cups chicken broth
• 2 cups long grain rice
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Green onions and parsley for garnish

Instructions

1. Heat a large Dutch oven or heavy pot over medium-high heat. Add in the andouille sausage and cook until browned. Remove from the pot and set aside.
2. Add the cubed chicken to the same pot and cook until browned. Remove from the pot and set aside with the sausage.
3. Add the chopped onion, bell pepper, and celery to the pot and cook for 5-10 minutes, or until the vegetables are tender.
4. Add the minced garlic and cook for one more minute.
5. Add in the can of diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, paprika, cayenne pepper (if using), and salt and pepper. Stir everything together and bring to a boil.
6. Reduce the heat to low, cover the pot, and let simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed.
7. Add the cooked sausage and chicken back into the pot and stir to combine. Let cook for another 5 minutes or until everything is heated through.
8. Garnish with chopped green onions and parsley and serve hot.

Jambalaya is a quintessential Louisiana dish that is perfect for any occasion. Whether you’re hosting a party, feeding a crowd, or just looking for an easy and hearty weeknight meal, this recipe is sure to impress. The combination of andouille sausage, chicken, and Cajun seasoning gives this dish a spicy and smoky flavor that is truly unique to Louisiana cuisine. So why not give this recipe a try and see for yourself why Kevin Belton’s Jambalaya is the talk of the town!