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Jambalaya (Red)

This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it...

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • In a frying pan, sauté chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done.
  • Brown the sliced smoked sausage and pour off fat.
  • In a large cooking pot, sauté the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent.
  • Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince’), but don’t let it burn. The tomato paste will get a deep mahogany color.
  • Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth.
  • Add Bay leaves
  • Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes.
  • Add Meats and cook for another 10 minutes.
  • Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice.
  • Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick.
  • Bon Apetite!
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"This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it..."
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  1. Ashley R. T. Shrout
    This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it...
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