How many jalapenos are too many jalapenos? This is the question I asked myself while staring at the container of Jalapenos sitting on my kitchen counter. 1/2 lb of Jalapenos! That’s a lot of jalapenos. That’s gotta be too hot, right? Maybe. Maybe not. Maybe it’s the perfect amount of heat?
Now, I like spicy foods but I LOVE flavor; nobody does spice and flavor better than the south. So, I turned to Louisiana for inspiration. Gumbo, jambalaya, etouffee – the cajun trinity! I wish I could tell you there was some grand reason for choosing to make a jambalaya dish. But I just love alliteration. Jalapeno Jambalaya sounded good and, I’ll tell you what, it tastes even better!
I also want to say that I am not a spice junkie. I don’t need to prove to myself that I have a tongue forged in hellfire; that’s able to withstand the heat of a thousand suns! I find that Jalapenos are the perfect pepper for when you want to add a little kick to a dish. 1/2lb of Jalapenos is spicy BUT it’s not overwhelming and you can absolutely adjust the number of jalapenos without compromising the flavors in this recipe.
Slice bacon into bite-size pieces. Fry in skillet. Reserve the bacon grease; set bacon pieces aside on a paper towel lined plate.
Dice jalapeno, onion, and sweet peppers. Then, add to a large pot, cover with bacon grease and cook on medium-low heat for 15 minutes; stirring often.
Add bacon, smoked sausage, brown sugar, salt, pepper, cajun seasoning, peanut butter, apple cider vinegar, and garlic to pot. Cook for 5 minutes.
Add uncooked rice and chicken broth to the pot. Bring to simmer. Cook, uncovered, 25-30 minutes until rice is tender and liquid is absorbed. Stirring every 5 minutes so rice doesn't stick to the bottom.