Recipe

Dereks Comfort Jambalaya Recipe

Add Step-by-Step Photos	Staringatthewall / All my dishes 5 months, 3 weeks ago I've been trying different versions of Jambalaya, since getting a recipe from West Monroe, La, but after 13 years, I've finally settled on this rich tasting and comfort bringing version! This is just magic as left-overs as well! Prep:15m Cook:30m Servings:4	Staringatth
	comfortfood cajun southern beer

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Ingredients

2 cups calrose rice - if you don't like sticky rice, any medium grain white rice will do

1 cup chicken broth

1 cup sherry

2/3 cup water

1 stick butter

3 tbsp olive oil

1 cup cubed ham

1 chicken breast 1 in. slices

1 cup small cooked shrimp

OPTIONAL: If you don't mind a slight fishy odor, about a 1/2 cup of crawfish tailmeat can be added with the shrimp

1 14oz package (2 links) smoked sausage - 1/2 in. slices

1 green bell pepper diced

1 large yellow onion diced

5 green chiles finely sliced (not de-seeded)

1 bottle Guinness Draught

4 tsp minced garlic

paprika

fresh ground black pepper

cayenne pepper

salt

thyme

crushed bay leaves

your favorite creole or cajun seasoning

Directions

Soak rice in chicken broth, sherry, and water.

Over med. heat, add half of the oil in skillet and then add 2 tsp of garlic.

After garlic is heated, add sausage, ham, and chicken.

After sausage, ham, and chicken start to brown nicely, add shrimp.

Begin to sautee onion and green bell pepper in half a stick of butter (3 tbsp) over med. heat on a separate burner. Just continue to watch your veggies and turn off the burner when they've reached that nice golden color and a slighty tender.

Add sliced chiles to meat mixture ---you may start to cough a little.

Bring soaked rice to a boil on a separate burner. When liquid begins to boil, add bay leaves, the remaining garlic, butter, and oil, then reduce heat to simmer and cover.

After meat mixture is thouroughly browned, spice to taste with seasonings, and add entire bottle of Guinness...well, minus a good sampling for yourself, of course.

Bring beer to boil, then reduce heat to simmer and cover for five minutes.

Uncover meat mixture, stir in sauteed onions and peppers, and raise heat so that the beer can boil off a bit. At this point you may want to sample a bit of the mixture and decide if you need to season a bit more. I usually end up adding a bit more salt and cajun seasoning.

Taste test the texture of the rice to make sure that it is cooked through.

When the rice is tender enough, the meat mixture should be thickened. At this point you can add the meat mixture to the rice, and stir thouroughly.

Bring it to the table in your favorite serving dish with a bit of attitude, serve and enjoy!

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Comments

invisiblechef 5 months, 3 weeks ago said:
Sounds really delicious, I know my husband would really love this. I'm going to print it out and make this soon, then let you know how great it was.

jenniferbyrdez 5 months, 3 weeks ago said:
Sounds like a really good Jambalaya recipe. I'm impressed and I was born in N.O.

hayleesgrandma 5 months, 3 weeks ago said:
This sounds heavenly.

lam 5 months, 3 weeks ago said:
This looks delicious. Definitely bookmarked.

suestonebender 5 months ago said:
I love jambalaya. The warming spices in it are great system boosters. Adding the Guinness is a nice touch. Can't wait to give this a try.

waterlily 4 months, 4 weeks ago said:
Sounds delicious!

bradfordblanco 4 months, 1 week ago said:
I can never make good jambalaya, so I've given up trying to find the secret, but I do love eating it. I guess it's just not in my blood to make it as well as others, and this recipe is lifeblood itself.

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