Jambalaya

"This recipe is adapted from one I got at the New Orleans School of Cooking in the mid-90's."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by lazyme photo by lazyme
Ready In:
50mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Season and brown chicken in oil over med-hi heat. Add sausage and saute with chicken. Remove both from pot.
  • Saute onions, celery, peppers and garlic to desired tenderness. Return meats to pot. Add liquid and seasoning, bring to boil.
  • Add paprika and rice, return to boil. Cover and reduce heat to simmer.
  • Cook for a total of 25 minutes. BUT, after 10 minutes of cooking, remove cover and quickly turn rice from top to bottom of pot completely.
  • Add green onions for garnish before serving.
  • For SEAFOOD Jambalaya, add cooked seafood when rice is cooked. Warm and serve.

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Reviews

  1. Yum. This was a really nice jambalaya. Although the seasoning salt was nice, I think that next time I will substitute some Cajun/Creole seasoning as we like a little heat with ours. Thanks, Linky for sharing. Made for For Your Consideration.
     
  2. We both loved this recipe. It was so tasty and easy to make. We used a milder sausage but otherwise followed the recipe completely.
     
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