Louisiana Jambalaya
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
10-12
ingredients
- 1⁄2 lb fully cooked smoked sausage, halved and sliced
- 2 cups fully cooked ham, cubed
- 1⁄4 cup vegetable oil
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup uncooked long-grain rice
- 1⁄3 cup water
- 4 1⁄2 teaspoons Worcestershire sauce
- 2 lbs cooked shrimp, peeled and deveined
directions
- In a Dutch oven, saute sausage and ham in oil until lightly browned.
- Remove and keep warm.
- In the drippings, saute celery, onion, green pepper, green onions and garlic until tender.
- Add tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
- Stir in broth, rice, water and Worcestershire sauce.
- Bring to a boil; reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Stir in sausage mixture and shrimp; heat through.
- Serve immediately.
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Reviews
-
I've never had jambalaya before but have wanted to try it. So I can't compare this recipe to any other I've had, but this one was very good. I used a little over a pound of chicken as a substitute for the shrimp (no shrimp allowed in our house -- allergic to it). I also prefer brown rice, so I used that instead; and I also substituted 2 1/2 teaspoons of cajun seasoning for the cayenne pepper. Next time, I would probably use a little more of the brown rice to thicken it a little. But I wouldn't change anything else -- the flavor was great. Will definitely make this again. Thanks for another great recipe, NurseDi!
Tweaks
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I've never had jambalaya before but have wanted to try it. So I can't compare this recipe to any other I've had, but this one was very good. I used a little over a pound of chicken as a substitute for the shrimp (no shrimp allowed in our house -- allergic to it). I also prefer brown rice, so I used that instead; and I also substituted 2 1/2 teaspoons of cajun seasoning for the cayenne pepper. Next time, I would probably use a little more of the brown rice to thicken it a little. But I wouldn't change anything else -- the flavor was great. Will definitely make this again. Thanks for another great recipe, NurseDi!