Recipe by Alan Leonetti
This is the BEST recipe for Jambalaya, directly from OLD NEW ORLEANS!
Top Review by BluEyeDiva
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!
- 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
Directions See How It's Made
- 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.