Jambalaya

Since Mardi Gras, I’ve been craving Southern flavors, and jambalaya is one of my favorite dishes. Ever. Fortunately, it’s pretty easy to make.

I’ll be honest: I’m having a hard time sharing this batch with Kim—it only made about 10 servings, and it’s that good. In other words, if you want some, you gotta make it yourself. Here’s the recipe (reposted from TasteFresno):

Ingredients

  • ¼ cup olive oil
  • 2 Tbsps. Cajun seasoning mix (like Tony Chachere’s)
  • 1 lb. medium shrimp, peeled and deveined
  • 1 whole chicken (3-4 lbs.), quartered
  • 1 lb. andouille sausage, sliced ¼ in. thick
  • 1 large yellow onion, chopped
  • 2-3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 5-6 cloves garlic, minced
  • 3 bay leaves
  • ½ tsp. cayenne pepper
  • 2 Tbsp. fresh thyme, roughly chopped
  • 2 cans whole tomatoes, drained and chopped
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 ½ quarts chicken stock
  • 1 good beer
  • 2 cups long grain rice
  • 4 green onions, sliced
  • Parsley, chopped, to taste

Instructions

In a large Dutch oven (I use the 9-quart pot for this), heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Cajun seasoning and saute until almost cooked through (about 4 minutes). Remove shrimp and set aside until later. Season chicken pieces with Cajun seasoning; add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned.

Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. De-glaze with the beer, then add tomatoes and stock and return chicken to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Remove chicken and cut into bite-size pieces; return to pot.

Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving. Serve with warm French bread.

4 Responses to “Jambalaya”

  1. Nicole
    March 30, 2011 at 6:04 pm #

    Haha, only ten servings, huh? I’ve been craving this ever since Kim mentioned it on twitter.

    • james
      March 30, 2011 at 6:25 pm #

      I may have underestimated, actually 🙂 My judgement’s off when I cook smaller recipes in my Dutch oven – yes, that’s a smaller recipe!

      So…there’s quite a bit ready to go into the freezer – I can set aside a couple of servings for you to pick up tomorrow?

  2. Ally
    June 11, 2011 at 6:48 am #

    I’m going to have to give this a whirl, the photo looks good enough to eat!

    • james
      June 13, 2011 at 3:43 am #

      Let me know how it turns out, Ally!

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