Jambalaya Recipe

My husband served an LDS Mission in Baton Rouge, Louisiana.  This is one of his favorite dishes that he learned to make while living there.  It is so tasty!  Although there are many variations of this dish, this is the one that he always makes.  This is an approximate recipe that my husband came up with.  You ought to try it out!

Jambalaya

Essential Ingredients

2 cups of white rice (parboiled white rice if available)

2 cups of chicken broth or stock

3 teaspoons of tomato paste

1 pound of shrimp

1 pound of sausage (Andouille is preferred; polska kielbasa is the next best)

1 pound of chicken

1/2 pound of mushrooms (baby bella are preferred)

3-5 cloves of garlic

1 yellow onion

1 bell pepper (red, yellow, or orange)

2 teaspoons of Worcester sauce

8 dried bay leaves

5 stalks of celery (about half a head)

salt and pepper to taste

3 tablespoons of dried parsley

2 teaspoons of dried oregano

Original Tabasco Sauce (from Avery Island, Louisiana)

olive oil

butter

Optional Ingredients

2 jalapeños (seeded)

Cajun Seasoning (Zatarain’s, Tony Chachere, Slap Ya Mama)

Blackened Seasoning (in absence use paprika, cayenne pepper, black pepper)

1gumbo or tamale pot

Disclaimer

Not a beginner or intermediate recipe.  First time might not be that great…

Preparation (20 minutes)

Prepare rice following packaging instructions, replacing water with chicken broth.  Do not use minute rice.  Set aside.  Dice bell pepper, onions, and celery.  Slice mushrooms.  Slice sausage at diagonal cuts so that sausage cuts are ellipses and not circles.  Prepare chicken (if you want to get fancy, prepare blackened chicken–not burned chicken.)  Precooked chicken may be used.  Cube chicken.  Prepare shrimp (may not to be headed, deveined, and / or shelled).  Pre-cleaned and pre-cooked shrimp may be used.

Cooking

Place small amount of oil in large pan (seasoned cast iron is preferred) and heat on medium high / high.  Sauté celery; 2 minutes into sautéing celery, add bell peppers.  Season with salt and pepper and 1 teaspoon of Worchester sauce.  Once soft enough, remove from pan and place in large container (gumbo or tamale pot).  Using the same pan, add oil and sauté onions.  Remove from pan to large container.  Using the same pan, add double the amount of oil and sauté mushrooms with salt and pepper, oregano, and remaining Worchester sauce.  Remove and place in large container.  Cook chicken.  Place in large container.  Add a small amount of oil, brown sausages.  Remove from pan and place in large container.  Add butter to pan and generously with Cajun seasoning and 1 tablespoon or parsley.  Add shrimp whether cooked or not.  Remove from pan within three minutes or until shrimp color is pink (for uncooked).  Place pan contents in large container.

Finishing

Add rice to large container with everything in it.  Add remaining ingredients including tomato paste and bay leaves.  Add additional seasoning to taste.  Mix well.  Let sit, covered, until ready to eat.  May be done a day before and refrigerated for better flavor absorption.  Overall texture can be changed by adding either chicken broth, butter, or oil and more or less tomato paste.  Serve with French bread.

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