Name: Shrimp, Chicken, and Andouille Sausage Jambalaya
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lbs andouille sausages, diced; 1 lb fresh pork sausage, removed from casings; 1 lb bacon, diced; 4 chicken legs (thighs and drumsticks separated); salt, to taste; black pepper, to taste; 5 celery ribs, diced; 3 large onions, diced; 2 green peppers, diced; 6 garlic cloves, minced; 1 teaspoon dried thyme; 1 dried bay leaf; 1 1/2 tablespoons paprika; 1 tablespoon cayenne pepper; 4 1/2 cups converted rice; 3 cups crushed tomatoes; 3 cups rich chicken broth; 2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white); 1 1/2 lbs louisiana crawfish, peeled and deveined (optional); 2 bunches green onions, chopped; 1/2 tablespoon celery salt

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Recipe by Vino Girl

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From Chef John Besh, as printed in Men's Health June 2008

Ready In:: 1hr 40mins
Serves:
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ingredients

1 ¹⁄₂ lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 ¹⁄₂ tablespoons paprika
1 tablespoon cayenne pepper
4 ¹⁄₂ cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 ¹⁄₂ lbs shrimp, peeled and deveined (preferably Louisiana white)
1 ¹⁄₂ lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
¹⁄₂ tablespoon celery salt

directions

Preheat a large cast-iron pot over high heat.
Lower the heat to medium-high and add the sausage and bacon.
Cook the meat as evenly as possible, stirring slowly, until the fat is released.
Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
Once the chicken has browned, add the celery, onions, green pepper, and garlic.
Continue to stir, allowing the ingredients to brown without burning.
Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
Keep stirring for 5 to 7 minutes over medium heat.
Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
Check for seasonings. Add salt, pepper, and the celery salt.

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"From Chef John Besh, as printed in Men's Health June 2008"

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question by lopershelby

3/11/2021

Sorry to put this here but I have been desperately searching for your vegan cornbread recipe that I can’t seem to find anywhere. Could you possibly link it here?

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review by Michael T.

12/20/2014

8 servings?? For 8 jolly green giants!! Great recipe! ! I did have to split this between a large deep skillet and a pot as I didn't have a large cast iron pot. You can feed 15-20 people easily!

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creation by Vino Girl

8/18/2009

From Chef John Besh, as printed in Men's Health June 2008