New Orleans Jambalaya Recipe

Name: New Orleans Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon mustard seed; 1/2 teaspoon coriander seeds; 1/2 teaspoon whole peppercorns; 1/2 teaspoon dill seed; 1/2 teaspoon whole allspice; 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 1 pound boneless skinless chicken thighs, cut into 1-inch cubes; 1/2 pound boneless pork, cut into 1-inch cubes; 1 medium onion, chopped; 1 large green pepper, chopped; 1 celery rib, chopped; 2 tablespoons butter; 1 tablespoon canola oil; 2 garlic cloves, minced; 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices; 1 cup diced fully cooked ham; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 to 2 cups water, divided; 1/2 cup tomato puree; 2 tablespoons minced fresh parsley; 2 teaspoons salt; 3/4 teaspoon pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/2 teaspoon chili powder; 1/8 teaspoon apple pie spice; 2 bay leaves; 1/2 pound uncooked small shrimp, peeled and deveined; Hot cooked rice

Servings: persons

1/2 teaspoon mustard seed
1/2 teaspoon coriander seeds
1/2 teaspoon whole peppercorns
1/2 teaspoon dill seed
1/2 teaspoon whole allspice
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1/2 pound boneless pork, cut into 1-inch cubes
1 medium onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
2 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cups water, divided
1/2 cup tomato puree
2 tablespoons minced fresh parsley
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/8 teaspoon apple pie spice
2 bay leaves
1/2 pound uncooked small shrimp, peeled and deveined
Hot cooked rice

1
Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
2
In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
3
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.

1072

kcal

Calories

Fat

Carbs

142

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 29 ingredients. The key ingredients include: 1/2 teaspoon mustard seed, 1/2 teaspoon coriander seeds, 1/2 teaspoon whole peppercorns, 1/2 teaspoon dill seed, and more.

Yes, New Orleans Jambalaya falls under the Seafood 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.

New Orleans Jambalaya

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