Depending on your taste and time, other ingredients can be added, such as chicken, tomatoes, clams and herbs. However you make it, this is bayou comfort food at its best! Serve with a tossed salad and you've got a meal.
Ingredients
- 1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
- 6 or 7 scallions, trimmed
- 1 large green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cups chicken broth
- 1 1/2 cups uncooked long-grain rice
- 1/2 teaspoon dried thyme
- 1 pound raw small to large shrimp, peeled
- Freshly ground black pepper
Directions
In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
Serve the jambalaya sprinkled with the reserved scallion greens.
Note: You don't need to add salt, as it is provided by the canned broth and sausage.
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By wrash
Washington, DC
on January 31, 2013
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It was delicious, but some of the instructions were off. There's no mention of garlic in the ingredients list, so I guessed (but there's no such thing as too much garlic. The rice needs to cook longer before adding the shrimp. I used andouille sausage, which is more authentic. The recipe should suggest tasting the dish and adjusting flavors because sausage and broth differ greatly in their salt content. Adding it at the end isn't as good.
On the other hand, this was a good dish, easy to make, and goes from start to finish in an hour and a half, including prep time. It would be better if Ms. Pendleton edited the recipe, but for an experienced cook, these really aren't huge obstacles.
By ZombiiVonStitch
Woodbridge, VA
on September 24, 2009
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My family is used to eating the jambalaya boxed mix. I have nothing against it, but I decided to try to make it myself. More work, but definately worth it. My family loved it, even the picky eaters. Will definately make again! ^_^
By djrennick_11819813
Santa Rosa, CA
on April 23, 2009
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This recipe was extremely spot on, I loved every bit of it.
I don't eat red meat, so I used Turkey kielbasa. I also used fully cooked shrimp, I simply added them 5 minutes before finishing, not 10 to 15; they turned out just fine and the froze ones put a lot of juice off, so that helped with flavor.
Unfortunately, I decided to be healthy... as usual, and used brown rice instead of white rice, which isn't really a problem with taste, but with the cook times. As said before brown rice takes about 15 minutes longer, so it will use a lot of the stock up and overcook the veggies to some extent. I highly suggest staying with the white rice the recipe calls for, or if you were to use brown rice, cook it about half way in a separate pot and add to the recipe with the times that it calls for.
As stated, the garlic amounts were not included, but I used 3 large cloves and couldn't even taste it. I think it helped add to the mash of flavors, so I wouldn't exclude it.
Read all 14 reviews