Recipe by Anita Harris
This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix.
- 4 small whole bay leaves
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 4 tablespoons butter or 4 tablespoons margarine
- 1 1⁄2 cups boneless skinless chicken breasts (cut into chunks)
- 2 cups andouille sausages, cut into chunks
- 1 1⁄2 cups diced onions
- 1 1⁄2 cups diced celery
- 1 cup green bell pepper, diced
- 1 cup converted rice, uncooked
- 4 cups chicken broth
Directions See How It's Made
- Thoroughly combine season mix ingredients in a small bowl and set aside.
- In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
- Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
- Add onion, celery, bell pepper and season mix.
- Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
- Stir in rice and cook 2 minutes, stirring well.
- Add the chicken broth, stir well.
- Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
- Remove bay leaves and serve.
- NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
- I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.