Tuesday, September 20, 2011

A Big Pot of Jambalaya.

Jambalaya is another Louisiana classic which, once again, can be claimed by the Creoles when it has tomatoes in it, or the Cajuns when it doesn't. Either way, Jambalaya consists of rice that has been cooked with shrimp, oysters, spicy sausage, ham, or chicken; seasoned with spices and herbs.

It is similar to Spanish paella, and is popular at fairs and social events, since it can be easily made in large quantities. It can be also equated to the children's story, "Stone Soup" where a little bit of this and that added to a large pot makes a wonderful meal for all. Anyway you want to look at Jambalaya, it's a classic feast that pleases everyone.



4 Tbsp peanut oil
½ lb spicy sausage (Chorizo, Andouille or hot Italian), cut into ½ pieces
½ lb boneless, skinless chicken breast, cut into ½” pieces
½ cup each of diced celery, onion, red bell pepper
1 Tbsp minced garlic
1 Tbsp each minced fresh leaves of sage, thyme and parsley
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 diced jalapeno peppers
2 cups chicken broth
1 cup long grain rice
½ lb large shrimp, shelled and deveined
¼ cup diced green onion


In a large, deep skillet; heat oil on medium-high heat; brown sausage and chicken pieces; about 7 minutes. Mix in celery, onion, bell pepper, garlic and herbs; let cook for 5 minutes.

Mix in tomatoes, paste, jalapenos, broth and rice; bring to a boil. Stir together, cover and reduce heat to low; let cook for 30 minutes. Add in shrimp and cook additional 5 minutes. Garnish with diced green onion.

Makes 6 servings.

Mary Cokenour
Feb 4, 1996

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