Louisiana Jambalaya
My husband helped add a little spice to my life. He grew up on Cajun cooking, while I ate mostly meat-and-potatoes meals.—Sandra Pichon, Slidell, Louisiana
Ingredients
- 1/4 cup canola oil
- 1/2 pound smoked sausage, halved and sliced
- 2 cups cubed fully cooked ham
- 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 peeled and deveined cooked shrimp (31-40 per pound)
Reviews
This is delicious! Made it today for the 2nd time while family was here. Everyone loved it! It is fairly quick and easy. If you like things a bit more spicy, add Rotel tomatoes and chilies in placed of the plain diced tomatoes.
We are from LA, we add okra, sage, and bell pepper. No green onions. 1 can of chicken stock.
Fabulous!!!!! I did not add salt as I usually do not and it was perfect! My first review, I believe. I had to it was so good!
Oh my goodness, this was awesome! Every Saturday evening a friend comes over to share dinner with us.....I love to try something new almost every week (the vast majority of the recipes I use come from TOH)....and this was the selection for this this week. It got compliments from everyone! Such a delicious, smoky flavor.......wonderful! We'll be having this many times in the future. I made the recipe almost exactly as it appears here except I didn't add the salt.....I did use the two cans of chicken broth, but the dish wasn't too salty.
The chicken broth does NOT make it too salty. It's delicious as is... I fear that changing the recipe to mostly water would make it bland because of all the rice. If you are concerned about sodium, simply choose low sodium broth.
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I am a Cajun from south Louisiana. Using 2 cans of chicken stock would make this recipe very salty. I would use no more than 1/2 cup of stock and the remaing water to make the 2 cup measure.
I discovered this little gem years ago and it quickly became my "go to" recipe for not only Jambalaya but good "company" food. It's quick and easy to make, doubles nicely for a crowd, has the perfect amount of spice and seems fussy and fancy. Serve it with cornbread and sit back as the compliments come pouring in. My thanks to Sandra for sharing her recipe with us.:) Mmmm, yummy!
I loved it! You can not mess this one up! I think I added too much wamade it a bit watery but for some reason, it tasted delicious the next day. This is the kind of receipe that tastes even better as leftovers.
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