Take a trip down the bayou with the best Jambalaya recipe for busy cooks! This smoky, meaty entrée will conjure warm evenings with a zydeco beat.
Course Main Course
Cuisine American
Keyword Comfort Food, Creole, Jambalaya, Southern
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4-6
Calories 882kcal
Author Kathleen
Ingredients
3TablespoonsButter
1/2PoundAndouille Sausage,Sliced
1/2PoundTasso Ham,Cubed into 1/2 inch pieces
3/4PoundBoneless Chicken,Cubed into 1/2 inch pieces
1/2 PoundRaw Shrimp,Peeled and Deveined
1 1/2CupYellow Onion
1CupGreen Bell PepperChopped
1CupCeleryDiced
1TablespoonGarlicMinced
1/4CupTomato Sauce
1 3/4CupChicken Stock
128 Ounce Can Whole Tomatoes, Including Juice
1/4TeaspoonDried Sage
1 1/2TeaspoonSalt
1/2TeaspoonBlack Pepper
1/2TeaspoonWhite Pepper
1/2TeaspoonCayenne Pepper
2Bay Leaves
1Teaspoon Dried Thyme Leaves
1 1/2CupConverted Rice
1-2TablespoonsFresh ParsleyChopped
Instructions
Melt the butter in a large, heavy bottom saucepan over high heat. Add the sausage and ham and brown, stirring constantly, about 3 minutes. Add chicken continuing to stir constantly and brown, scraping the bottom of the pan well, about 3 minutes. Be careful not to burn the meats; adjust heat as necessary. Add the shrimp stirring constantly, and cook 1-2 minutes, or just until the shrimp turn pink.
Add the onion, green pepper, celery, and garlic. Sautee on medium heat until vegetables are soft about 8 minutes. Add the tomato sauce and continue to cook on medium, stirring often, for 1 minute.
Stir in the chicken broth and whole tomatoes (breaking them up as you add them), sage, salt, black pepper, white pepper, cayenne pepper, thyme and bay leaves. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid, simmer until rice is tender and the liquid is absorbed about 20 minutes. Sprinkle top with parsley for garnish and Serve.