Meatastic Jambalaya
From sdneill 15 years ago
- 45 minutes to make
- Serves 10
This is my adaptation of my stepmother's Louisiana family's jambalaya recipe. The meats are all interchangeable. It is meant to be a kitchen sink, cleaning out the freezer sort of dish, so use whatever you have or buy whatever you like. Read more Unlike many of the jambalay recipes here, this one does not include tomoato. In my opinion this makes it more a true cajun jambalaya. The tomato-based recipes are more properly creole jambalaya - and there is a difference. See less
Ingredients
- 1 onion shopping list
- 1 bell pepper (orange, red, or yellow make it look better) shopping list
- 3 stalks celery shopping list
- 1 garlic bulb shopping list
- 2 tbsp butter shopping list
- 1 lb ham, diced shopping list
- 2 lbs andouille (or other smoked) sausage; sliced or "chunked" shopping list
- 2 bonless, skinless chicken breasts (raw, diced) shopping list
- 1 lb shrimp (medium, uncooked, shelled, deveined) shopping list
- 4 cups beef broth shopping list
- 1 cup wine (white, dry) shopping list
- 2 cups rice (white, uncooked) shopping list
- 1/4 cup cajun/creole seasoning (I use Emeril's Essence) shopping list
- 1 tsp cayenne pepper (vary this to turn the heat up or down) shopping list
- 1 tsp thyme shopping list
- Pinch ground clove shopping list
How to make it
- Mince garlic and dice or puree the onion, bell pepper, and celery
- Place butter in a large stock pot over medium heat; add garlic, onion, bell pepper and celery after butter has melted; stir frequently
- After 5-10 minutes, add the ham and sausage; stir well and often
- After another 5-10 minutes, add the broth, wine, and spices
- Bring to boil and add the rice
- After 10 minutes of boiling, add the chicken
- After another 10 minutes, add the shrimp
- Dish will be done when the rice is tender and the shrimp is firm and pinkish
- Add salt to taste, but wait until the last step. There is usually already a fair amount of salt in this due to the ham, sausage, cajun seasoning and the broth.
The Rating
Reviewed by 4 people-
Great recipe! Thanks for posting it.
Donman :)
donman
in Hammond loved it
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mjcmcook
in Beach City loved it
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Hello....
Now YOU are a 'Louisiana' cook that knows the difference between 'Creole and Cajun'!!! I lived in Louisiana in the '90's'....and I learned to cook!
I love authentic food, to the region...so I especially like this "5"FORK!!!!! Winn...more mjcmcook
in Beach City loved it
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