Creole Jambalaya
Creole Jambalaya
2 recipe photos
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Chef's Note
“I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.”
READY IN:2hrs |
SERVES:6-8 |
UNITS:US |
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Ingredients Nutrition
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 large green pepper, chopped
- 1 stalk celery, diced (with tops)
- 1⁄4 cup bacon drippings or 1⁄4 cup cooking oil
- 2 teaspoons minced parsley
- 1⁄2 lb ham, cut into small cubes
- 1⁄2 teaspoon dried thyme
- 2 large bay leaves
- 2 teaspoons salt
- 1 teaspoon Tabasco sauce (or other hot bottled sauce)
- 1 (14 ounce) can tomatoes, chopped
- 1⁄2 cup tomato sauce
- 2 cups water
- 2 cups uncooked rice
- 1 1⁄2 lbs fresh raw shrimp, shelled and deveined
- 1⁄2 lb smoked beef sausage
Chicken Jambalaya
- 3 lbs chicken, cut up
- 1⁄2 lb Polish sausage, sliced
Directions
- Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
- Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
- Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
- Add rice; reduce heat and simmer, covered for 30 minutes.
- Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
- Season to taste with salt and more hot sauce.
- -------Chicken Jambalaya--------.
- Add chicken and polish sausage.
- When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
Creole Jambalaya