Jambalaya

2 T Butter
2 T olive Oil
1 cup finely chopped onions
2 green peppers, seeded and diced
2 cloves garlic, minced
1 Cup uncooked rice
1, 1 pound 3 oz can tomatoes, drained and chopped
ý tsp thyme
1/4 tsp. basil
1/4 tspl paprika
1ý tspl chili powder
1 Tsp. salt
ý tsp. pepper
1/2 cup dry white wine
1ý cups chicken broth
1/4 tsp powdered saffron
2 Cups cooked ham, cubed
6 - 12 fresh oysters
3 T fresh parsley minced

Heat butter and oil on top of the stove, in a heavy flameproof casserole
Add onions, cook over low heat for about 10 minutes or until limp. Add green peppers and garlic, and saute briefly. Stir in rice, cook.. stirring constantly until rice is opaque.
Preheat oven to 350ú
Add tomatos, thyme, basil, paprika, chili powder, salt, pepper, wine and broth into the rice mixture. sprinkle with saffron, give mixture a brisk stir. bring to a boil, add diced ham, cover and place in oven. bake for 25 to35 minutes or until rice is plump and all the liquid has been absored. If you like oysters add then a few minutes before the jambalaya is done pushing them down into the rice.

When ready to serve, sprinkle with fresh minced parsley..

Enjoy..

You may substitute or include any kind of chicken, or seafood as well... play with your food.. you will be amazed how much fun it is..

Bon Apetit

Carolyn

I have made this one twice and it is oh so good!

So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.
Serves: 6
Cook Time: 30 Minutes
Smithfield Product: Dinner Sausage
Ingredients
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.

I got this recipe from a girl who'd married a Louisana guy and lived there quite a while before moving to Florida. After reading Carolyn's and Glenda's I notice this recipe doesn't use tomatoes. This makes enough to feed a small army! When I make it we just eat it with some crusty rolls.

JAMBALAYA

1-1/2 to 2 lbs. chicken (either assorted white/dark all boneless white meat)
1-2 lbs. smoked sausage
1 c. chopped onion
1 c. chopped bell pepper
3 c. long grain rice
7 c. water (or 1/2 chicken broth and 1/2 water)
Cajun spices, to taste
Salt and pepper

Pour cooking oil in a 3-5 quart pot, just enough to cover the bottom. Brown seasoned chicken and sausage until well browned. Remove from pot and add onion and bell pepper. Saute until tender. Pour 7 c. water into pot and add Cajun spices and more salt and pepper, to taste. Cut meat into bite-sized pieces and add back into the pot. Simmer on medium-low heart covered for 1 to 1-1/2 hours. Add rice and stir well. Allow to come to a boil again then cover and return heat to low. Cook about 20 mintues. Check rice. If not done, add another 1/2-1 c. broth. If rice is too moist or there is still water in the pot, remove cover and let cook for 10 minutes or more.

Here's mine that I make when I have a bunch of leftover chicken.
I don't always put the shrimp in and I don't measure. :-)

Jambalaya

6 oz sausage or kielbasa, cut into 1/8" slices
6 oz boneless chicken breast, cut into 1" pieces
1 1/4 cups peeled and de-veined shrimp, about 10 oz
1 cup chopped celery
1 cup green pepper strips
1 cup chopped onion
4 garlic cloves, minced
1 16-oz can tomatoes
1 10-oz can low-sodium chicken broth
2 tbsp fresh parsley
1/2 tsp worcestershire
1 bay leaf
1/2 tsp oregano
1/4 tsp basil
1/4 tsp ground red pepper
1 tbsp dark brown sugar
2 tbsp dijon mustard
1 cup rice
black pepper

Coat a dutch oven with cooking spray. Add sausage and brown over medium-high heat; stirring frequently, 4-5 minutes.

Stir in chicken and shrimp. Cook 3 minutes longer or until shrimp has just turned pink and opaque. Remove meat with a slotted spoon and set aside.

To any remaining drippings, add celery, green pepper, onion and garlic. Saute 4 minutes, stirring frequently. Stir in tomatoes, chicken broth, and rest of ingredients. Bring to a boil. Add meat. Reduce heat, cover tightly and simmer 20 minutes. Remove bay leaf and serve.

patti, there's a place close to me call Jubilee Joe's that I frequent.

He serves chicken sausage gumbo, and I love. Yours sounds close to theirs. I always ask that they serve it without the rice. I'm strange but I don't like rice in my gumbo.

SIMPLE CHICKEN AND SAUSAGE GUMBO

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée sized servings.

Been making it with this recipe for years, have shared it often with good reviews.

Jambalaya:
6Tbs butter
1/2cup chopped green onions
1/2cup chopped yellow onions
1large green bell pepper,seeded and julienne
1cup coarsely chopped celery
1tsp minced garlic
1lb smoked sausage sliced into bite size pieces(like ekrich,or hillshire farms if you can not get real cajun andouille sausage)
1/2lb cubed ham
1(16oz)can whole tomatoes, crushed with the can juices
1cup chicken broth
salt and cayenne pepper or cajun seasoning
2bay leaves
1cup rice uncooked
Hot sauce

In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted.
Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.

*If using a 28 oz can of tomatoes use more rice ( 1 ý cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more.
Enjoy!!

I notice mine is the only recipe without any tomato in it. I don't think my friend left it out of the recipe because I ate hers and don't remember tomato in it either. It's good but I think I'll tweak the recipe and add some next time. I made it with andouille once but that is some hot sausage!!!

patti, my son grilled andouille and pork chops and they were fantastic. I love hot stuff. Well, good hot, not hot hot hot!

Thanks! I'll be passing these along to DS.

Tami

it depends on the area of Louisiana as to whether or not the recipe has tomato in it. Some areas do not do it with tomato and others do. Both ways is fine just do which you prefer.
I like it both ways.
Just like gumbo there are so many variations in gumbo recipes it just depends on who you learned from and what area they are from. I even make mine a little different than my Mom and grandmother but it generally is passed down so you learn the way your Mom did it. Does not mean one way is right or not, just how they learned or how they prefer it.

Here's Justin Wilson's recipe:

Chicken and Sausage Jambalaya

This is a traditional favorite at festivals, parties, and weddings.
1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed, and dried
8 cups Chicken Stock (see page 36) or water
ý cup oil
1 tablespoon chopped garlic
Salt to taste
2 cups finely chopped onion
Ground cayenne pepper to taste
ý cup chopped bell pepper
1 cup chopped fresh parsley
1 cup finely chopped green onions
2 pounds smoked sausage, sliced ü inch thick
3 cups long grain rice
In a heavy, high-walled chicken fryer over a medium heat, brown the chicken in the oil, stirring the meat around so it wonâÂÂt stick. After the chicken has browned, remove it from the pot. Then add the onions, bell pepper, parsley, and green onions, and sauté until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour
And here's one from Cajuncookingtv:

Cajun Jambalaya Ingredients

1 whole fresh Chicken cut up (boiled for 1 hour and then the meat pulled from the bones)
1 pound Smoked Sausage (1/4 in. slices)
4 cups Long Grain White Rice
7 cups chicken stock
1 12 ounce package Seasoning Blend (or Cajun Trinity)
Sea Salt
TonyâÂÂs Creole Seasoning
1/2 bunch fresh Parsley
1 punch chopped Green Onions
1/8 cup Canola oil
Cajun Jambalaya Essentials

8-10 quart cast iron or non-stick pot

Begin by heating oil in a cast iron pot on medium heat.

Brown Sausage until brown on both sides.

Add in the Chicken and Seasoning Blend.

Cook for 5-10 minutes.

Pour in 7 cups Chicken stock and bring to a boil.

Season with Sea Salt and TonyâÂÂs Creole Seasoning �" 1 teaspoon each. A little more if you like it spicy. Just be careful in case the sausage is already spicy.

Add the Green Onions and Parsley.

Let boil 10-15 minutes to develop flavor.

Add in 4 cups Rice. Stir well to blend all ingredients.

Cover tightly and reduce heat to low �" #2 or #3 on my stove.

Cook for 15 minutes exactly. It is critical to not remove the lid until time.

At the 15 minute mark, remove the lid and use a flat spatula to lift the rice off the bottom in a few spots. Be careful not to actually stir.

Put the lid back on and cook another 15 minutes.

Turn off the heat and remove pot from burner to prevent it from continuing to cook.
Cajun Jambalaya Serving Suggestions

Serve in a bowl garnished with chopped green onions and parsley. Often served with white beans and/or a mixed greens salad and hot rolls.