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  • Jambalaya

    Looking for tried and true Jambalaya recipes. DS wants me to make some this week and I cant remember ever making it. The quicker and easier the better.

  • #2
    Re: Jambalaya

    Here's a recipe we have been making for years...It's easy and delicious


    In a fry pan, pre-cook:

    3 lbs. Chicken Thighs
    6 links of Italian Sausage (mild or hot, we use hot)

    When cooked, cut up the chicken and sausage into bite sized pieces and set aside.

    Sauté in a dutch oven at medium heat until tender:

    2 1/2 cups Onions (Chopped)
    1 TBSP Butter
    1 Green Pepper (large)
    2 Garlic Cloves (Minced Finely)

    Add cut up chicken, sausages and the following to the dutch oven:

    1 1/2 cups Water
    28oz. Canned Whole Tomatoes
    1 tsp. Pepper
    1 tsp Salt
    1 TBSP Frank’s Red Hot Sauce
    ½ tsp Cayenne Pepper
    ½ tsp Garlic Powder

    Stir well, cover and simmer for about 20 minutes on low heat, then add:

    3 cups Chicken Broth
    3 cups Uncooked Long Grain Rice

    Bring to a low boil and then turn heat down to low and simmer until rice has absorbed all the liquid, about 20 minutes. Keep covered. When rice is done, uncover, stir well and serve. Enjoy.

    **EDITED TO CHANGE COOKING TEMPS! We have 2 copies of this recipe on our computer, the original recipe and the one my DH tweaked. I had the wrong one on here...The correct cooking temps and times are now posted with this recipe. I'm really sorry about that.
    Last edited by cheft; 07-07-2008, 11:25 AM. Reason: EDITED TO CHANGE COOKING TEMPS AND TIMES!
    A friend is one who walks in when others walk out
    ~Walter Winchell


    • #3
      Re: Jambalaya

      ive gotta try this, thanks cheft


      • #4
        Re: Jambalaya

        Will Definitely Try This!!!


        • #5
          Re: Jambalaya

          I've been know to cheat and use Zataran's Jambalaya, put a bagt of the frozen gumbo vegetables in it and whatever meat. Summer sausage/shrimp etc.


          • #6
            Re: Jambalaya

            BAKED IN THE OVEN ~ EASY
            (just have everything ready to go)

            4 cups uncooked long-grain white rice
            1 stick of butter
            1 (6 ounce) can tomato paste
            3 cups cooked andouille sausage, sliced about 1/2 inch and pan browned*
            4 stalks celery, chopped
            1 large red or green bell pepper (or both), chopped
            1/2 cup green onions, sliced thin
            1 large onion, chopped
            4 large cloves garlic, minced
            3 cups cooked chicken, cut into bite-sized pieces
            3 cups frozen cooked shrimp (I use fresh, cleaned and deveined)*
            3 tablespoons Creole Seasoning
            3 cups chopped cooked ham (optional)
            4 teaspoons Worcestershire sauce
            2 (28 ounce) cans whole peeled tomatoes (or use diced, peeled)
            7 cups chicken stock

            Preheat oven to 350 degrees .

            Melt the butter in large stock pot. Saute onion, green onion, bell pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to a slightly brown roux, stirring constantly, about 3-5 minutes. Stir in Creole seasoning and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well, then cover tightly with aluminum foil.

            Bake in preheated oven for about 1 1/2 hours, stirring once halfway through baking time.

            Adjust the seasoning if needed.

            * Add the juice from the shrimp to the pot
            Add a couple of tablespoons on the fat from the Andouille to the pot

            If you want your rice to be seperate and insure that it will not be mushy then "wash" the rice well (until clear & allow to drain) before adding to the pot.

            I also throw in a sprig of fresh Thyme with the veggies but you do not have to do so.

            A nice green salad and some fresh French bread & butter goes well with this .

            Here is another recipe that does not use tomatoes. We call it "BROWN JAMBALAYA"

            Oops! Sorry I have to finish this one later
            Last edited by Buckwheat2; 07-05-2008, 03:38 PM.