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Cook1 hr 30 mins
From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.
- 1 small fryer
- 1 stalk celery (with leaves)
- 1 onion, halved
- 1 clove garlic
- 2 cups converted long grain rice
- 1 lb smoked sausage, sliced
- 1 lb ham, cubed
- 1⁄4 cup butter
- 1 cup chopped yellow onion
- 3⁄4 cup chopped green pepper
- 1⁄4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 large bay leaf
- 1⁄4 teaspoon thyme
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon Tabasco sauce
- In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
- Reserve stock.
- Remove meat from bones and cut, slice, cube, or shred,however you prefer.
- In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
- In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
- Remove meat.
- Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
- Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly.
- Cook over low heat for approximately 15 minutes stirring frequently.
- Remove bay leaf and serve.
Aaaaeeeee! That's Cajun for Yeeehaw. I lived in Louisiana for a short while, but fell in love with Cajun / Creole cooking while there. I usually make Jambalaya from a "kit". It's pretty good, but who knows what is really in there. This recipe is very very good and not too time consuming. I took a few short cuts since I already had some beer can chicken and homemade Andouille sausage ready to throw in. I boiled about 6 cups of chicken broth and them simmered 2 cups of rice in that while I combined the rest of the ingredients in a large sauce pan. After the rice was done I combined it all and simmered for about 30 minutes. No more kits. Excellent. Thanks Nadia NYC!
This was excellent! I used turkey sausage and substituted shrimp for ham. I ended up adding three more cups of stock (maybe because I had a larger chicken, plus the lower fat ingredients?) at the end. So tasty. Thanks so much for the recipe!