Authentic Jambalaya

"A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
12
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
  • Remove chicken from pot preserving remaining oil.
  • Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
  • Add sausage, rice, broth, garlic, chicken, salt, and pepper.
  • Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
  • Reduce heat to low, cover, and let simmer until rice is done.
  • Do not lift lid for at least 1 hour.
  • Remove from heat and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I'm a big fan of jambalaya. I doubled the onions and garlic and added some worchestershire. I browned the chicken very well in order to have a good base of drippings. I sauted the vegetable mixture until the onions were carmelized in order to get that extra flavor. I also added black pepper and added a little more salt. Using boneless chicken breasts also makes for a very easy dish.
     
  2. This is a good recipe, however I think andouille sausage is more traditionally used in cajun cooking.
     
  3. This was a wonderful dish. I'm half Cajun and have had a lot of Jambalaya in my lifetime and this was one of the better recipes. I prefer this kind without the tomatoes. It had a good flavor and just the right amount of "bite." I don't like onions so we didn't add them. Didn't miss them one bit.
     
  4. I love Jambalaya. I also use to love watching Justin Wilson cook. The ingredient he put in almost everything was "just a little mo red sippin wine" OOOWWEEEE". It does add that extra Justin Wilson flavor.
     
  5. I love this recipe. I'm a vegetarian, but I really enjoy making this dish for my friends and family. It's always a hit!!
     
Advertisement

RECIPE SUBMITTED BY

I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes