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Jambalaya, With Thanks to Pol Martin

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“I am a great fan of the late Pol Martin, I recently made his Jambalaya, from "Pol Martins Supreme Cuisine", using left over gammon from Christmas Day in place of the ham. The family absolutely loved it! So I've brought it here to share with you. I've recorded the recipe as written, but should add that I did not cook this in the stove at all, (I've mentioned this in the directions), I used the tinned tomatoes, with their juice, and I didn't have fennel seed, so simply omitted it, after some deliberation about possible subs. Also, please note that the recipe uses Cooked rice, I have not included cooking time for the rice, although I cooked mine in the microwave whilst cooking the bacon, onion, etc, down to step 4, it took around twenty minutes to cook. Final note, that should read a FEW drops of hot pepper sauce, but somehow, it keeps coming out as 3! Add whatever you are comfortable with!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
  2. Cook bacon in large pan over medium heat. Remove from pan and set aside.
  3. Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
  4. Stir in tomatoes, fennel and thyme. Cook 5 minutes.
  5. Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
  6. (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
  7. Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.

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