Jambalaya hails from New Orleans with deep roots in the Creole culture. Rumored to have been their attempt at a Spanish Paella (remember we made it last summer?) But paella has cured chorizo sausage, and jambalaya has smoked andouille sausage. Both highly flavorful sausages, and unique in their own right. I like chicken andouille for this recipe, it’s very hard to tell the difference between the higher fat pork version.
It’s Fat Tuesday, Mardi Gras and Shrove Tuesday, so load on the feed bag and get ready for the 40+ days of Lent ahead. Then go eat some King Cake, sorry, no recipe for that one!
And if those celebrations are not for you, no worries. You’ll still want to make this Jambalaya because it is so very good!
Happy Valentines day too! Take a peek a the drool-worthy Chocolate Cake I made a few weeks ago. It was beyond decadent, let me know if I should post that recipe.
Oh, almost forgot, I’ll be having an Irish Cookery class in March, it’s going to be fun, and not corned beef and cabbage, no. Tis the season, my season.
Perfect for Fat Tuesday! Hearty, healthy and very satisfying. I don’t change a thing (and I always change a recipe!). Ages ago, I modified this Paul Prudhomme recipe a bit and it’s been in my repertoire for years. Please mind the technique, it’s essential for getting the right flavor, just keep an eye on those spice, you want them to get nice and brown, but not burn!
- Yield: 8
- Category: Main Course
- 1 tablespoon sweet OR smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon white pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
Combine all seasoning mix ingredients in a small bowl. You will need 3 tablespoons for this recipe, reserve the rest for say some grilled chicken or fish.
- 2 tablespoons olive oil
- 3 cups onions (chopped)
- 3 cups green and/or red pepper (chopped)
- 1 cup celery (chopped)
- 4 links chicken andouille sausage* (cut into half moon slices)
- 3 bay leaves (small)
- 8 cups chicken stock (homemade if possible)
- 1 28 oz can crushed or diced tomatoes (fire roasted if possible)
- 3 chicken breasts (cubed then sautéed )
- 1 1/2 cups brown rice (uncooked (white is fine too))
- 1 lb shrimp (optional) (peeled and deveined )
- Preheat a heavy-bottomed 5+-quart dutch oven, over med-high heat for about 4 minutes. Add olive oil 2 cups of the onions, 2 cups of the bell peppers, the celery, 1 cup of the andouille, the bay leaves, and 3 tablespoons of the seasoning mix. Cook, scraping the bottom of the pot frequently until the crust seems in danger of burning, about 12 minutes.
- Stir in 1 cup of the stock, scrape the bottom of the pot to clear it of all brown bits, and cook for 10 minutes more. Add the tomatoes, chicken, and remaining seasoning mix, and cook for 5 minutes.
- Add the remaining onions, peppers, andouille, and stock, and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to a slow simmer, cover, and cook until the liquid is completely absorbed, about 40 minutes (until rice is cooked).
- You can sauté the shrimp in a little olive oil, or add to the pot 5-6 minutes before serving. It’s an optional ingredient, but sure is tasty!