I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.
- 8 ounces chicken breasts, diced 1/2-inch
- 1 lb shrimp (med. sized, peeled and cleaned)
- 2 tablespoons vegetable oil
- 1 small red pepper, diced 1/2-inch
- 1 small green pepper, diced 1/2-inch
- 1 stalk celery, diced 1/2-inch
- 1 small onion, diced 1/2-inch
- 8 ounces andouille sausages, diced 1/2-inch
- 6 ounces ham, diced 1/2-inch
- 16 ounces fresh chicken stock (or canned)
- 12 ounces tomato sauce
- 1 teaspoon salt
- 1⁄2 teaspoon shrimp boil seasoning (or blackening spice)
- 3 cups cooked long-grain rice
- 1 tablespoon chopped parsley
- Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
- Add the peppers, celery, and onion and cook 2 minutes more.
- Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
- Cook for 18-20 minutes at a light simmer.
- Add in the rice and mix well.
- Serve in 4 large bowls.
- Garnish with chopped parsley.
Extremely easy recipe - flavorful and colorful! What a gret dish to satisfy your draving for Jambalaya when you don't have all day to slave - why would you? This recipe rocks! I used a little extra andouille and blackening spice in place of the shrimp boil seasoning. DD and I ate it for dinner and DH can't wait to get home to eat the leftovers for lunch tomorrow!! You just have to try this one! ;)
I saw this recipe and decided to do some research on cajuns at wikpedia. Used your recipe without the ham shrimp seasoning. Added cajun spice and brown sugar etc as that is true cajun. Came out excellent. Thanx for the post.
I made this recipe and didn't tweek it at all. I should have added more tomato sauce and also added craw fish to the mix. For an authenic Jambalaya recipe you need craw fish. It was tasty but it calls for way too much rice. The rice soaked up what little sauce was in the mix. Next time I will cut the rice down and add more tomato sauce and water and of course the craw fish. Not a bad taste, just not what I was expecting it to taste like. Melody A.