Everything Jambalaya

Recipes courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Every Day is Fat Tuesday

Rated: 5 stars out of 5Rate itRead users' reviews (135)

RECIPE
COMMENTS & REVIEWS(135)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe Everything Jambalaya
CD Wichita, KS 11-09-2009
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No leftovers
Rated: 5 stars out of 5

My family absolutely LOVED this recipe. I'm a vegetarian, so I didn't try it, but I know it must have been delicious because... there were no leftovers. I omited the chili powder and used cayenne pepper, other than that... I followed the recipe to a T. I had jumbo shrimp that I peeled and deveined, but left the tails on. While I was peeling the shrimp, I let the rest of it simmer to bring out the flavor a little more. I am definately putting this one in my meal rotation. Read more
recipe Everything Jambalaya
Emily Opdyke, IL 10-06-2009
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~The Best I've Ever Had~
Rated: 5 stars out of 5

I did not have any hot sauce OR cayenne pepper at the house so I had to leave those ingredients out. And it was still... amazing. Also, it still had a little bit of a kick to it. I am not big on spicy, hot meals at all and I loved this recipe (without the hot sauce or cayenne pepper) So... my advice is if you like your food spicy add the hot sauce; if you don't leave it out. It was very easy to make. It is great as leftovers as well. I almost like it BETTER the next day.Read more
recipe Everything Jambalaya
Char Melbourne, FL 10-03-2009
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Family Favorite
Rated: 5 stars out of 5

I make this when out of towners come for a visit. Don't change a thing. It can be time consuming but I get everything ready... ahead of time including measuring out all the spices. Then it goes together quickly. After making it for the last 6 or 7 years we have decided it is a definite keeper.Read more
recipe Everything Jambalaya
Martin Murry, KY 07-12-2009
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Don't touch it. . . Well, maybe here and there!
Rated: 5 stars out of 5

Everyone likes to add a touch of their personality to a recipe. This one doesn't need it. . . . except you have the right to... do whatever you want, but you don't have to. The only thing I did to this one was to add another three TBSP flour to make a little thicker roux. It was a hit even without the thickening. . . . Oh, yeah, I used pre-cooked peel and eat shrimp. Peeled them and didn't add them 'til the last few minutes. Would've been better for flavor, I'm sure, with raw shrimp from the get-go. Read more
recipe Everything Jambalaya
Sharon Green Bay, WI 04-06-2009
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one of my favorites
Rated: 5 stars out of 5

Great and easy to make.
recipe Everything Jambalaya
Toni Tallahassee, FL 03-28-2009
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Delicious!
Rated: 5 stars out of 5

This one's a keeper. Only made a few changes. First, I simmered the shrimp tails in the chicken broth for about 25 minutes.... They really infused the broth with another layer of flavor before adding it to the jambalaya. I cut the amount of poultry seasoning in half, since I'm not too fond of it anyway and wanted more seafood flavor. I was out of cayenne (hard to believe), so I just used Louisiana Hot Sauce. I simmered the whole thing for about an hour or so before adding the shrimp because no one was home to eat when it was ready. Actually think this might have added a deeper flavor. It turned out great with just the right amount of heat. Read more