Prep 0 mins
Cook 1 hr
I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.
- 2 teaspoons unsalted butter
- 1 lb andouille sausage
- 1⁄2 lb cooked chicken, diced
- 3 medium onions, chopped
- 6 green onions with tops, chopped
- 1 small green bell pepper, chopped
- 2 lbs small raw shrimp, peeled
- 2 cups rice
- 24 ounces beef broth or 3 cups broth made with beef bouillon
- 4 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cayenne
- salt, to taste
- pepper, to taste
- Melt the butter and sauté the sausage and chicken just a little bit.
- Add the onions and green pepper and sauté a little longer, until fragrant.
- Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.
It was my first time making Jambalaya and my husband requested it for Father's Day. The portions are true, we made it bigger thinking we would need more for 6 people and we absolutely didn't need to. We did however need to triple the beef broth as the rice just soaked it right up. I didn't increase the cayenne amount even though there was more of everything else and it was just right for us. I can't tolerate too much spice myself. My husband wants to make this for my boy's birthday party now! I don't know how I could make that much at once...we will see :-)
This was FANTASTIC. I think when you use all the fresh vegetables it makes it 10 times better than any "boxed creole meal" you can get. We THOROUGHLY enjoyed this. Well,I did. My fiance inhaled his. I could even taste all the certain spices that melded so well. Thanks for sharing this recipe!Made for ZWT5 for the GROOVY GASTROGNOMES.