Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
- 1⁄2 cup butter
- 2 yellow onions, chopped
- 4 stalks celery, chopped
- 5 green onions, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 serrano chili pepper, finely chopped with seeds
- 2 bay leaves
- 1 tablespoon creole seasoning
- 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 1 1⁄2 lbs andouille sausages or 1 1⁄2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 3 cups long-grain rice
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
so far i have made this dish 3 times in the past month or so. the first time i made it, the rice wasn't cooked all the way AND it was mushy at the same time BUT the flavor was there!!!!! so the next time i tried using minute rice. i followed the directions as is but left the rice to add last and voila!! it was perfect!! soo good. i also added leftover chicken i had in the fridge so i recommend that too. i also don't like too much heat and so i left out 1/2 the seeds from the serano. so you can try that too if you're like me. overall, awesome flavor and it's definitly a keeper recipe. thanks for sharing!!!
I halved the recipe and used the exact ingredients. It has good spice, so if you can't stand the heat you might want to back off the pepper. My husband loved it. I don't recall him ever saying "this is REALLY" good. He actually got up and put what was left in a tupperware container. That was definitely a first and we've been married 25 yrs. This is a keeper.
We cut down the sausage to 12 oz, added 2 large chicken breasts (cut into 1 inch pieces) and about 12 shrimp (put these in the last 5 minutes of cooking)... it turned out great. DH said it could use more heat, even though I doubled the cayenne... next time I may add 2 serrano chilis, or find another way to increase the heat... overall, really tasty!