- Ready In:
- 1hr 10mins
- 3⁄4 lb andouille sausage
- 1 tablespoon butter
- 4 garlic cloves, minced
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon file powder, says optional, but I can't fathom jambalaya without it
- 1 bay leaf
- 1 cup rice
- 14 1⁄2 ounces diced tomatoes
- 2 cups chicken stock
- 1 1⁄2 lbs smoked chicken or 1 1/2 lbs smoked turkey breast, diced
- 3⁄4 lb shrimp
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 teaspoon hot sauce (to taste)
- If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
- Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
- Add salt and pepper, to taste.
- Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
- Add bay leaf and stir in tomatoes and chicken stock.
- Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
- Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.
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RECIPE SUBMITTED BY
Married, four kids, three cats and one rabbit. Love to cook, can, make jelly, and otherwise 'feed people'.