Friday, March 11, 2011


My friend Kate made this for their church youth group’s fundraiser dinner and we got to be her guinea pigs. It was so good that I just had to make it for our Mardi Gras dinner this year. One change I made was that I threw in some shrimp… I love shrimp in my jambalaya! I would also omit the pepper sauce if you don’t like things extra spicy (I added it and it was PLENTY hot!).

The last change was to bake it covered for the first half and uncovered the second half. But you can do it however you like…

Enjoy! It’s perfect with some peaches, a lettuce salad, crusty French bread and bread pudding for dessert!

1 Tbs Unsalted Butter
1 cup Andouille Sausage, Diced
1/2 cup Onion, Diced
1/2 cup Bell Pepper, Diced
1/2 cup Celery, Diced
2 Tbs Garlic, Minced
1/2 cup Tomatoes, Diced
1/4 cup Tomato Sauce
3/4 cup Enriched Long grain Rice
1 3/4 cup Chicken Stock
1 Tbs Worcestershire Sauce
1 Tbs Hot Sauce (optional)
1 cup Boneless Chicken Thigh, Diced
(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pep-per, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)
1. Preheat oven to 350 degrees.
2. Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender.

jambalaya 01 jambalaya 03

Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute.

jambalaya 04

Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken.

jambalaya 02

Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite.

jambalaya 05

Top with chopped Parsley, and sliced Green Onions.

jambalaya 06

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.

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