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    You are in: Home / Recipes / Jambalaya Recipe
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    Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Kevin Young's Note:

    A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
    2. 2
      Remove chicken from pot preserving remaining oil.
    3. 3
      Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
    4. 4
      Add sausage, rice, broth, garlic, chicken, salt, and pepper.
    5. 5
      Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
    6. 6
      Reduce heat to low, cover, and let simmer until rice is done.
    7. 7
      Do not lift lid for at least 1 hour.
    8. 8
      Remove from heat and serve.

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    Ratings & Reviews:

    • on May 24, 2003

      45

      I'm a big fan of jambalaya. I doubled the onions and garlic and added some worchestershire. I browned the chicken very well in order to have a good base of drippings. I sauted the vegetable mixture until the onions were carmelized in order to get that extra flavor. I also added black pepper and added a little more salt. Using boneless chicken breasts also makes for a very easy dish.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2012

      45

      This is a good recipe, however I think andouille sausage is more traditionally used in cajun cooking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008

      55

      This was a wonderful dish. I'm half Cajun and have had a lot of Jambalaya in my lifetime and this was one of the better recipes. I prefer this kind without the tomatoes. It had a good flavor and just the right amount of "bite." I don't like onions so we didn't add them. Didn't miss them one bit.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Jambalaya

    Serving Size: 1 (500 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1185.4
     
    Calories from Fat 619
    52%
    Total Fat 68.8 g
    105%
    Saturated Fat 18.9 g
    94%
    Cholesterol 214.6 mg
    71%
    Sodium 2424.3 mg
    101%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 2.7 g
    10%
    Sugars 4.7 g
    19%
    Protein 72.1 g
    144%

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