Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons shortening; 1 cup onion, finely chopped; 1 cup green pepper, finely chopped; 1 cup celery, finely chopped; 4 garlic cloves, minced; 1 chicken, cut into pieces; 2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of); 2 cups fresh ripe tomatoes, chopped or (14 1/2 ounce) cans diced tomatoes; 2 1/2 cups chicken stock; 2 teaspoons thyme; 1/2 teaspoon oregano; 1 teaspoon parsley; 1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle); 1 1/2 teaspoons salt; 1 teaspoon black pepper; 6 cups cooked long-grain rice; cayenne (to offer at table) or Tabasco sauce (to offer at table)

Servings: persons

2 teaspoons shortening
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery, finely chopped
4 garlic cloves, minced
1 chicken, cut into pieces
2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
2 cups fresh ripe tomatoes, chopped or (14 1/2 ounce) cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long-grain rice
cayenne (to offer at table) or Tabasco sauce (to offer at table)

1
Melt shortening in a large/huge saucepan over medium heat.
2
Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
3
Remove and add onion, green pepper, celery and garlic.
4
Cook slowly stirring now and again until onions are tender.
5
Add sausage and cook 10 min more.
6
Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
7
Cover and simmer for 30 min stirring now and again.
8
Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
9
Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
10
***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
11
Diana.

1516

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 teaspoons shortening, 1 cup onion, finely chopped, 1 cup green pepper, finely chopped, 1 cup celery, finely chopped, and more.

Yes, Jambalaya falls under the Meat & Poultry 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.

Jambalaya

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