Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya

Submitted by EdsGirlAngie

"I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 473.18 ml cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
• 453.59 g peeled deveined raw shrimp
• 226.79 g smoked sausage, sliced
• 473.18 ml chopped onions
• 3 garlic cloves, minced
• 22.18 ml olive oil
• 4.92 ml dried thyme
• 2.46 ml dried oregano
• 2 bay leaves
• 0.61 ml cayenne pepper
• 0.61 ml white pepper
• 0.61 ml black pepper
• 177.44 ml uncooked rice
• 473.18 ml chicken broth
• 14.79 ml Worcestershire sauce
• salt

directions

1. In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
2. Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
3. Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
4. Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
5. Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
6. Season to taste with salt and more pepper if you like.

Reviews

[CABarbieQue]

This was excellent! I too don't care for bell pepper and tomato in my Jambalaya. The only thing I did different was add the chicken when I added the shrimp since it just needed to be heated through. I also had to add about a 1/4 cup additional chicken broth. My husband loved it for his "Mardi Gras" dinner and since he likes things spicier than I, he put a few dashes of Cholula sauce on top! Will definately make again... especially since we also didn't have much for leftovers!

 

[Shasha]

Nice alternative to the usual fried rice recipe. I love the mix of herbs that don't come across as too overpowering. The ratio of meats/seafood to rice though might be a little too much; I'd re-adjust to lessen the quantity of each meat. I would probably also lessen the worcestershire sauce a little bit; mine came off too dark. Good to add tomatoes and green bell peppers too for a little more color. It really is even better the next day!

 

[cuisinebymae]

I'm so glad you wrote this down! I used less garlic, and ham instead of sausage. I have never had jambalaya, but have always wanted to try it. This is one of the best recipes I have ever made! The flavour is...WOW! I'm just speechless! The leftovers were even better! This recipe is a great example of why I spend so much time searching for new things to make.

 

[Cilantro in Canada]

Fantastic. I skipped the thyme and white pepper as I do not like them and took the recommendation of another reviewer and added a can of Rotel tomatoes and about a 1/4 cup extra of rice. This was easier to make and will become a keeper in our house. Thanks for the recipe.

 

[drmarkfrench]

I followed the recipe as written except I added a bell pepper and a can of diced tomatoes. It was delicious. The spices and flavors were perfect. I used Andouille sausage for a bit of a kick. Thank you for writing this down and sharing it.