Photo: Jambalaya Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups diced andouille sausage
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced celery
- 1 clove garlic, chopped
- 1 1/2 cups diced chicken
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 cups parboiled long grain white rice
- 2 cups tomato sauce
- 2 cups chicken stock
- 1 tablespoon hot sauce
- Salt and freshly ground black pepper
Directions
Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By SarahJaneBundy
on May 13, 2013
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Like many others, I almost never follow a recipe faithfully. With this one, since it had been many years since my last attempt at Jambalaya, I stuck with the ingredients as listed, but upped the proportions and added more seasoning.
I don't even measure most of the time, but there was probably one-half to a full cup each of celery, onion, and red bell pepper, and about 2 cups each of the proteins. I also use a cajun spice blend that has no salt or MSG, Tabasco for the hot sauce, crushed fresh garlic and garlic powder, and I leave out the salt. Oh, and I substituted tomato puree for tomato sauce, again to cut down on sodium. There's plenty in the sausage.
I just made it for the second time tonight, and everyone who has tried it has asked for more -- some people who haven't even tried it yet, but just know my cooking, have asked for it as well! It's yummy, and I can't think of many improvements on this concoction.
Enjoy!
By duffydog
on January 24, 2013
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I usually review a recipe for the ingredients. I never follow the amounts listed as I have been cooking for over 65 years and have done lots of parties, dinners and events during that time. I used 4 links of Italian hot sausage cut into one inch pieces, about 2 cups of boneless chicken tenders, 2 cups of arborio rice, 1 cup of celery, 2 medium sweet red peppers, 6 cloves of garlic, about 1/2 cup of parsley, one can of chopped tomatoes with their juice, one can of tomato paste, one large tablespoon of concentrated chicken paste, about 3 cups of water (it will absorb-and you may need more later, 2 chopped large onions and about 3 squirts of Sriracha sauce. Followed the instructions, more or less and then let stand for about an hour before reheating and serving. This could be made in a crockpot also, after sautéing everything, including the rice. BTW, it came out delicious.
By stherrien
Southern Maine
on December 31, 2012
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This turned out delicious using ingredients I had on hand. I didn't have tomato sauce, but did have a can of crushed tomatoes which filled in just fine. I also opted to add some creole seasoning and dried red chili peppers because I only had buffalo flavored hot sauce. It had the perfect amount of kick (my husband and I LOVE spicy dishes and a delicious flavor! I will definitely be making this again, especially since I can make it with what we usually have stocked in the cupboard.
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