Recipe by Scarlett516
I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.
Top Review by tfortracey
It was my first time making Jambalaya and my husband requested it for Father's Day. The portions are true, we made it bigger thinking we would need more for 6 people and we absolutely didn't need to. We did however need to triple the beef broth as the rice just soaked it right up. I didn't increase the cayenne amount even though there was more of everything else and it was just right for us. I can't tolerate too much spice myself. My husband wants to make this for my boy's birthday party now! I don't know how I could make that much at once...we will see :-)
- 2 teaspoons unsalted butter
- 1 lb andouille sausage
- 1⁄2 lb cooked chicken, diced
- 3 medium onions, chopped
- 6 green onions with tops, chopped
- 1 small green bell pepper, chopped
- 2 lbs small raw shrimp, peeled
- 2 cups rice
- 24 ounces beef broth or 3 cups broth made with beef bouillon
- 4 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cayenne
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Melt the butter and sauté the sausage and chicken just a little bit.
- Add the onions and green pepper and sauté a little longer, until fragrant.
- Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.