8
Submitted by Alan Leonetti
"This is the BEST recipe for Jambalaya, directly from OLD NEW ORLEANS!"
photo by Alessandra P.
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
6
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ingredients
- 1 small broiler-fryer chicken
- 1 stalk celery (cut into bit size pieces with leaves)
- 1 onion (quartered)
- 4 garlic cloves
- 2 cups converted long grain rice
- 1 lb cooked and peeled shrimp
- 1 lb smoked sausage (sliced)
- 1 lb ham (cubed)
- 1⁄4 cup butter
- 1 cup yellow onion (chopped)
- 3⁄4 cup green bell pepper (chopped)
- 1⁄4 cup fresh parsley (chopped)
- 2 garlic cloves (minced)
- 1 (6 ounce) can tomato paste
- 1 large bay leaf
- 1⁄4 teaspoon thyme
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
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directions
- In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
- Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
- In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
- In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
- Remove the sausage and ham from the Dutch oven and set aside.
- Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
- Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
- Mix, and then add the rice and the cooked shrimp and mix thoroughly.
- Cook over low heat, stirring constantly, about 15 minutes.
- Remove bay leaf and serve.
Questions & Replies
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Reviews
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I won a contest at work with this recipe, in the 'Best Overall' category. It takes a fair amount of prep time, but it is worth it - especially the chicken stock! My notes: add a can of diced tomatoes, save chicken stock to thin the 'sauce' and only combine with rice right before serving, or serve over rice. I will definitely be making this recipe again and again. *Note: It makes a LOT of jambalaya, so invite your family & friends over for the fun!
BluEyeDiva
-
Authentic, right down to the parsley and thyme! Converted rice really is easier because if you don't handle long grain rice correctly, you end up with a gloppy mess. Thanks for a perfect recipe every time!
kit in NO
-
Very good and tasty recipe but not really authentic if you don't use andouille sausage.
Spice of Life Girl
-
The base recipe was good, but I thought it was very bland. I added some Rotelle tomatoes with chiles, and lots of Creole seasoning to liven it up. Then it was wonderful!
Kathy T.
-
When I got back from New Orleans, I was craving the jambalaya that I had at an amazing restaurant. THIS IS IT!!! Authenic, delicious, perfect.<br/>THANK YOU for sharing!!!
ninzin
see 3 more reviews
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Tweaks
-
AMAZING! We were sick today and I needed to use what I had on had. I subed bacon fat for the ham and used chicken thighs instead of the ham. I had boxed chicken stock so I added the ingredients for cooking the chicken in the rice instead plus a small bay leaf. I used regular long grain not converted, my husband is from India and prefers basmati.<br/><br/>I added Tony's creole salt and my own Cajun seasoning at the end, and on each serving. For me, that made the dish. I was using local Slovenian sausage so I didn't get any of the seasoning for andouille. I can't wait to make this with andouille sausage!
Rani.Samy
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
- 66 Followers
- 235 Recipes
- 2 Tweaks
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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