- Ready In:
- 1 lb medium shrimp, cooked, peeled, and reserve shells
- 1 lb skinless chicken breast, bone-in
- 4 cups water
- 1 medium onion, quartered
- 1 stalk celery, including top, quartered
- 2 garlic cloves, sliced
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3⁄4 lb andouille sausage, partially frozen to make it easier to slice and sliced into 1/2 inch thick rounds
- 1 medium onion, roughly chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced (or more to taste)
- 1 medium red peppers (I'm partial to red) or 1 medium green bell pepper, seeded and chopped (I'm partial to red)
- 4 scallions, chopped
- 1 (15 ounce) can whole peeled tomatoes with juice, roughly chopped (I like big pieces, so I quarter them, You will need the juice, too.)
- 2 tablespoons Worcestershire sauce (Lea & Perrins is gf)
- 1 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon cayenne pepper (just depends on how hot your ground pepper is and your preference for heat)
- 1⁄4 teaspoon dried thyme, crushed
- 2 cups uncooked white rice
- In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
- Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
- Remove the chicken from the cooking liquid.
- Drain and reserve the cooking liquid, discarding the solids.
- (At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
- Remove and discard the chicken bones.
- Coarsely chop the breast meat and set it aside.
- (I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
- Add the sausage and cook over medium heat until lightly browned.
- Add all the chopped veggies and the garlic and saute' until crisp tender.
- Then add the Worcestershire, salt, cayenne, and thyme.
- (If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
- Bring to a simmer.
- Stir in the rice and return to a simmer.
- Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
- (I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
- Stir in the reserved shrimp and chicken.
- Cover and let stand for 5 minutes.
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I made this last night, DH and I both enjoyed it very much. I too have been searching for a Jambalaya recipe. So I actually used your recipe as a base and intermixed it with two other Jambalaya recipes. First I cooked my shrimp in a liquid of 6 cups water and 4 Knorr shrimp flavored bouillon cubes. Cool shrimp and peel, putting the shrimp shells into the broth, boil down till reduced to 4 cups, save. In a 5 quart cast iron Dutch oven I added oil and browned Andlouille, removed and added chicken, boneless,skinless, cut in to cubes and browned. Remove chicken and add to pot onion, 1 cup of diced celery and 1 cup of diced green pepper, I also increased the garlic to a heaping tablespoon, minced fine. At that point I added the seasoniing increasing the thyme as you suggested. Mixed pot up well, added the rice mixed again and let it saute a minute and then added the tomatoes, again adding about a half a can more and approx half a can of tomatoe paste. I strained the broth as you suggested and added that to the pot along with the browned Andouille. Brought it up to a boil, put a lid on, reduce to a simmer and cooked approx 20 minutes. Then I mixed in the shrimp, chicken and 1/4 cup minced parsley. Finally chopped scallions garnished our bowls. Delicious! Made a huge pot, planning to freeze and when reheated will add some oysters and their liquor for a truly New Orleans experience. Thanks again for the inspiration. Leslie