Prep 20 mins
Cook 2 hrs
This is the BEST recipe for Jambalaya, directly from OLD NEW ORLEANS!
- 1 small broiler-fryer chicken
- 1 stalk celery (cut into bit size pieces with leaves)
- 1 onion (quartered)
- 4 garlic cloves
- 473.18 ml converted long grain rice
- 453.59 g cooked and peeled shrimp
- 453.59 g smoked sausage (sliced)
- 453.59 g ham (cubed)
- 59.14 ml butter
- 236.59 ml yellow onion (chopped)
- 177.44 ml green bell pepper (chopped)
- 59.14 ml fresh parsley (chopped)
- 2 garlic cloves (minced)
- 170.09 g can tomato paste
- 1 large bay leaf
- 1.23 ml thyme
- 9.85 ml salt
- 2.46 ml ground black pepper
- In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
- Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
- In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
- In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
- Remove the sausage and ham from the Dutch oven and set aside.
- Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
- Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
- Mix, and then add the rice and the cooked shrimp and mix thoroughly.
- Cook over low heat, stirring constantly, about 15 minutes.
- Remove bay leaf and serve.
I won a contest at work with this recipe, in the 'Best Overall' category. It takes a fair amount of prep time, but it is worth it - especially the chicken stock! My notes: add a can of diced tomatoes, save chicken stock to thin the 'sauce' and only combine with rice right before serving, or serve over rice. I will definitely be making this recipe again and again. *Note: It makes a LOT of jambalaya, so invite your family & friends over for the fun!
Authentic, right down to the parsley and thyme! Converted rice really is easier because if you don't handle long grain rice correctly, you end up with a gloppy mess. Thanks for a perfect recipe every time!
Very good and tasty recipe but not really authentic if you don't use andouille sausage.