Prep 30 mins
Cook 30 mins
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
- 1⁄4 cup butter (1/2 stick)
- 1 onion, coarsely chopped
- 1 green bell pepper, seeded and coarsely chopped
- 3 celery ribs, coarsely chopped
- 5 garlic cloves, minced
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
- 3 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 2 (28 ounce) cans stewed tomatoes
- 1 cup chicken broth
- 1⁄4 cup Worcestershire sauce
- 1 -3 teaspoon hot pepper sauce, to taste
- 1⁄2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
- 1⁄2 lb smoked ham, cut into 1/2-inch cubes
- 1⁄2 lb crawfish, peeled (optional)
- 1 bunch scallion, coarsely chopped
- 2 pinches salt (or to taste)
- 3 cups uncooked long-grain white rice
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
Very nice jambalaya, more authentic than our previous "go-to". Given the choice of 1-3 teaspoons hot pepper sauce, I used 1 tsp. Tabasco sauce, and that yielded 1-alarm spice level, much to DH's liking. This recipe used my 6 1/2 quart Le Creuset pot to advantage. I saved 2 full 2-serving dinners and 1 single serving dinner (which I had counted on!). DH requested that I cut the Andouille (Aidell's pork Cajun Style Andouille) into coins in the future so he could find them and evaluate their contribution better. We love jambalaya, so I bought Spanish Jamon Serrano for its superior taste for the smoked ham; it was easily distinguishable in its 1/2" cubes. In our house this recipe was considered an act of love. We will definitely make this again! Made for I Recommend tag game based on Karen Elizabeth's review.
I love jambalaya, total comfort food in one pan! I didn't use the seafood because the girls were eating, and I added the hot pepper sauce separately to our plates (DH and I), but otherwise an excellent jambalaya. I made the full amount, which guaranteed me a good lunch today and I know DH is also enjoying it at home! You just cant go wrong with jambalaya, one of the few 'exotic' dishes my mother (an unenthusiastic cook) ever mastered, possibly why I enjoy it so! Made for Family Picks, ZWT5, Jammin' Java Jivers
Must admit that not only have I never made jambalaya but I've never tasted it before either, & the misfortune is totally my own ~ Loved the taste of this dish, & thoroughly enjoyed its preparation, too! This was one of those recipe that I followed right on down & then ended up sharing with two sets of neighbors who were wondering what all the activity was all about! EVERYONE ABSOLUTELY LOVED IT! The one thing I held back on (using only the minimum indicated) was the hot pepper sauce, but that's just my heat-intolerance showing! Thank you for sharing a great recipe! [Tagged, made & reviewed while enjoying the Cajun atmosphere in New Orleans during ZWT5]