"Clean Out the Ice Box and Freezer" Jambalaya

Name: "Clean Out the Ice Box and Freezer" Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 pound andouille, cut crosswise into 1/4-inch slices; 3 cups chopped yellow onions; 1/2 cup chopped green bell peppers; 1/2 cup chopped red bell peppers; 1 teaspoon salt, plus 1 teaspoon; 1 teaspoon Essence, recipe follows; 1/2 teaspoon cayenne, plus 1/2 teaspoon; 1 tablespoon chopped garlic; 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes; 1/2 pound ham, cubed; 3 bay leaves; 3 cups medium-grain white rice; 6 cups water; 1/2 pound shelled shrimp; 1 cup chopped green onions, green tops only; 1/4 cup chopped fresh parsley; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence, recipe follows
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Heat the oil in a large cast-iron Dutch oven over medium heat.", "Add the sausage and cook.", "Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne.", "Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes.", "Scrape the bottom and sides of the pot to loosen any browned particles.", "Add the garlic, and cook for 1 minute.", "Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne.", "Add the chicken, ham, and the bay leaves to the pot.", "Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.", "Add the rice and stir for 2 to 3 minutes to coat evenly.", "Add the water, stir to combine, and cover.", "Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.", "Add the shrimp during the last 5 minutes of cooking and cook until just pink.", "Remove the pot from the heat and let stand, covered, for 2 to 3 minutes.", "Remove the bay leaves.", "Stir in the green onions and parsley, and serve.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1375

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 pound andouille, cut crosswise into 1/4-inch slices, 3 cups chopped yellow onions, 1/2 cup chopped green bell peppers, and more.

Yes, "Clean Out the Ice Box and Freezer" Jambalaya falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!