Jambalaya (Authentic)

Recipe by Alan Leonetti
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
  • Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
  • In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
  • In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
  • Remove the sausage and ham from the Dutch oven and set aside.
  • Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
  • Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
  • Mix, and then add the rice and the cooked shrimp and mix thoroughly.
  • Cook over low heat, stirring constantly, about 15 minutes.
  • Remove bay leaf and serve.
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