Louisiana Jambalaya

[Modemouth]

Louisiana Jambalaya




1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
1/4 cup vegetable oil
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds cooked shrimp, peeled and deveined
In a Dutch oven, saute sausage and ham in oil until lightly browned. Remove and keep warm. In the drippings, saute the celery, onion, green pepper, green onions and garlic until tender. Add tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Stir in sausage mixture and shrimp; heat through. Yield: 10-12 servings.

[Nan]

This is really close to how I make mine. I don;t use tomatoes and I use whatever leftover meat I have. Many times I use leftover roast and sausage and even ground beef or pork. Yum! We really amp up the garlic too - usually about 5 or 6 cloves! LOL

[Modemouth]

whew...I am glad I didn't mess up the recipe too much for someone who knows what she is doing.

I have to have tomatoes.

[Nan]

Ha! I don't know if I know what I'm doing...Just how it was always done 'round my house and you do what you see!

[MagiePerdu]

INGREDIENTS:

2 lbs chicken, cut into bite-sized chunks
1 Tbsp butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 lb. Kielbasa sausage, cut into bite-sized chunks
1 pound shrimp, peeled & cleaned
2 10-oz cans Ro-Tel diced tomatoes with green chilies
2 14.5 oz cans stewed tomatoes (Mexican style)
1 cup water
1 cup uncooked minute rice
1 oz hot sauce (or more, to taste)
1 tsp. Tony Cachere’s Original Creole Seasoning

DIRECTIONS:

In a large skillet, brown the chicken chunks in butter over medium heat.

Add onions, celery and bell pepper and stir until the veggies are crispy, or to your taste.

Add the sausage and shrimp and keep cooking for 10 minutes.

Add the diced tomatoes and stewed tomatoes and stir well.

Add the 1 cup water to the skillet and slowly stir while bringing the liquid up to a boil.

Add the minute rice, the hot sauce and the Creole seasoning; cover the skillet and continue cooking until the rice is fluffy.

Serve warm.