Photo: Everything Jambalaya Recipe
Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Ingredients
- 2 cups enriched white rice
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 pound boneless, skinless white or dark meat chicken
- 3/4 pound andouille, casing removed and diced
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- Several drops hot sauce or 2 pinches cayenne pepper
- 2 to 3 tablespoons (a handful) all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1(14-ounce) can or paper container chicken stock or broth
- 1 teaspoon (1/3 palmful) cumin
- 1 rounded teaspoon (1/2 palmful) dark chili powder
- 1 teaspoon (1/3 palmful) poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
- Coarse salt and black pepper
- Chopped scallions, for garnish
- Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
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By urbanchickenfarmer
washington missouri
on March 21, 2013
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This is my first time making jambalaya. It went together easy, just do all your prep work before starting. i started my water for the rice, the same time i started cooking the jambalaya sauce. Both were done at the same time. The jambalaya sauce had more broth than what i thought it should. I'm not complaining, it was so yummy with the rice. I will definitely make this again.
By bokessler_11875979
Atlanta, GA
on February 21, 2013
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I noticed that a lot of you who think this is great do not live in the South so you don't know what real Jambalaya is supposed to taste like. I'm from South Carolina and have several New Orleans friends who have fixed the "real thing." This is a good dish but not Jambalaya.
By bcrowley
on February 02, 2013
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We love this recipe....in fact we have it for Christmas eve every year! The only tip is if your using frozen shrimp, thaw them in water, ice and a ton of sea salt. I learned this tip from another food network chef and it plumps the shrimp and makes them taste so fresh.
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