Recipe by Redneck Epicurean
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.
Top Review by Mommy Diva
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! ;)
- 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
Directions See How It's Made
- 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.