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    You are in: Home / Recipes / The Best Jambalaya Recipe
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    The Best Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Nadia NYC's Note:

    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.

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    Units: US | Metric


    1. 1
      In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
    2. 2
      Reserve stock.
    3. 3
      Remove meat from bones and cut, slice, cube, or shred,however you prefer.
    4. 4
      In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
    5. 5
      In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
    6. 6
      Remove meat.
    7. 7
      Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
    8. 8
      Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
    9. 9
      Add rice and mix thoroughly.
    10. 10
      Cook over low heat for approximately 15 minutes stirring frequently.
    11. 11
      Remove bay leaf and serve.

    Ratings & Reviews:

    • on December 15, 2005


      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!

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    • on April 29, 2005


      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!

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    Nutritional Facts for The Best Jambalaya

    Serving Size: 1 (288 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 809.5
    Calories from Fat 403
    Total Fat 44.8 g
    Saturated Fat 16.2 g
    Cholesterol 169.6 mg
    Sodium 2594.7 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 2.4 g
    Sugars 4.5 g
    Protein 51.5 g

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