Ginny's Jambalaya

Recipe by GinnyP
READY IN: 2hrs




  • 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.