Jambalaya

Jambalaya

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 8-10

    • About This Recipe

    “Really good. I do cook the rice separate, that way I don’t make glue, and you can make it hotter-I do!”

    Ingredients

  • 2teaspoonsshortening
  • 1cuponion, finely chopped
  • 1cupgreen pepper, finely chopped
  • 1cupcelery, finely chopped
  • 4garlic cloves, minced
  • 1chicken, cut into pieces
  • 2lbs chorizo sausage (or a good reliable hot sausage you know of) or 2lbsandouille sausages( or a good reliable hot sausage you know of)
  • 3cupsfresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
  • 2 1/2 cupschicken stock
  • 2teaspoonsthyme
  • 1/2 teaspoonoregano
  • 1teaspoonparsley
  • 1teaspoon cayenne (what ever your taste buds can handle) or 1teaspoonchili powder( what ever your taste buds can handle)
  • 1 1/2 teaspoonssalt
  • 1teaspoonblack pepper
  • 6cupscooked long-grain rice
  • cayenne (to offer at table) orTabasco sauce( to offer at table)

    • Directions

  • Melt shortening in a large/huge saucepan over medium heat.
  • Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  • Remove and add onion, green pepper, celery and garlic.
  • Cook slowly stirring now and again until onions are tender.
  • Add sausage and cook 10 min more.
  • Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  • Cover and simmer for 30 min stirring now and again.
  • Remove cover and continue to cook until broth cooks down a bit-you don’t want it too thick as the rice will soak up the juice.
  • Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
  • ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I’ve found the flavor much better this way, IMHO.
  • Diana.

    • Reviews

  • “Very good AND the kids liked it too! I also used chicken breasts, hot sausage & some shrimp at the end.This one is definately a keeper.Thanks.”

  • “Wow, this was sooooo good and I can’t wait to make it again!I did make a couple of small changes…substituted diced ham for the chicken (only because I didn’t have any chicken) and added shrimp.I’m going to make sure I have chicken the next time I make this.I always cook my rice separately also because DH doesn’t eat rice.”

  • “This was a great recipe for any level cook.I am by no means a culinary genius, and making this recipe was a cinch.I found that adding the hot sausages really gave this recipe a kick and complimented the cayenne well (while not being too hot).This is definitely a recipe that we are going to keep!!!”

  • “This was very good!!!I used chicken breasts, hot italian sausage and threw in some shrimp right at the very end. I used red pepper instead of green because that is all I had.Great flavour. I prefer the rice cooked seperatley as well.I will definatley make this again and again.Thanks for another great recipe Diana!”

  • “This recipe was great! I’ve never made Jambalaya before, and this was incredibly easy and tasty. I used boneless chicken breasts, and cut the cayenne by half to suit our taste. Delicious! I think this is a new favourite.”

  • “Love this recipe! My son the chef told me the rice should be cooked in with the Jambalaya, I tried it both ways, and i do prefer the rice cooked separately. I also added shrimp to the dish.”

  • “excellent! ( I think….)
    Never tasted a jambalaya before, but a friend requested it, and as he came up to paint my steps 🙂
    I could refuse could I?
    He said he wanted it with sausage, like chorizo, but he had never tasted it before either 🙂
    I decided to try your recipe, befcause I have tried a few, and they have been good.
    and so was this one, he raved, he had two serves, and leftovers for lunch. I loved it too, and will be making it again. Thanks Dibs”

  • “We loved it! I switched onion for green onion and added tomato paste to make it thicker. I cooked the rice separately and then added it at the end to absorb left over liquid, even my 5 year old gobbled it up! Thanks.”

  • “I made this for New Years Day last year (tradition and such) and had several of my friends over. All I can tell you is that I should have made more. Every single drop was eaten, and one guy went back for thirds. THIRDS. Now, I’m sure that I altered the quantities of… everything… in small ways, but I suspect that even if you made it precisely as the recipe lays out, you would love it. As an aside, I was born and raised a southerner, and yes, cooking the rice separately would make my grandmother cry, but tough, it’s delicious.”

  • “Delish exactly as directed! Perfect for cooking up and freezing smaller portions ahead–without rice it fits in the freezer even better and is a snap to prepare later. Thank you for this great recipe!”

  • “Great recipe. I followed everything step by step.My family loved it.ty for posting.”

  • “My whole family loved this meal!It was so delicious.The balance of flavors is right on.The only substitutions I made were to use boneless, skinless chicken thighs, shrimp, and a chicken bouillon cube with water in place of the broth.Other than that, I followed it as directed.I left ours pretty mild, which is how we like it.I prepared white rice for my family and had mine over quinoa – delicious!!”

  • “Had a packet of chorizo I wanted to use up, made a few minor adjustments but it was very very delicious.It really makes a world of difference cooking the rice separately. Thanks for the wonderful recipe DiB’s.”

  • “Awesome. I really like topping it over rice as opposed to cooking it all together. My wife does the same thing… I’m a late bloomer I guess. But great flavor on this one!”

  • “This was really good.I used to make the boxed stuff, but my family and myself loved this homemade version and will definately make it again.Thanks”

  • “This was delicious! I used chicken legs and thighs, cooked as described.I only used one pound of andouille sausage.I didn’t think it was too hot but if you didn’t want it hot you could probably just use kelbasa.I wasn’t sure if the tomatoes were supposed to be drained, I will not drain them next time so there is more broth.The broth is so tasty I could just drink it.I like adding the rice seperately because I like a lot of rice and my husband does not.”

  • “I love the flavor of jambalaya but hate how mushy rice ruins the dish. This was dead on in flavor with no starchy mushy mouth feel. Followed the recipe but amped up the heat with hot sauce at the table. Excellent flavor and my brother in law can’t stop raving about it.”

  • “i usually add the rice when masking jambalaya but i tried it this way.I must say i like it better not adding the rice and it makes for much better leftovers!!!!love this thanks!!!!”

  • “My Mom and I decided to have a cook off for Fat Tuesday! ha ha! She is doing a Seafood Gumbo and I decided on this recipe. I’m glad I did! It’s extremely tasty! The only thing I had to do different (because my local Grocery Store is always limited on items) I bought Chorizo (thank goodness they at least had that) and they only had thin sliced boneless skinless Chicken Breasts which ended up fine too. Normally I always cook rice on the side but for this recipe, I thought I would add it in. It’s cooking as we speak on low setting and tastes and looks good! I am not one for spice so I went really light on the Cayenne, but did add a tiny dash of crushed red pepper flakes. Cant wait for the Judge to get home and have his Dinner! and for My Mom to try it! I may drive some over there tonight! hee hee hee! Thanks for sharing!”

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